검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure Angioloni A, Collar C Journal of Food Engineering, 111(4), 598, 2012 |
| 2 |
Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics Angioloni A, Collar C Journal of Food Engineering, 91(4), 526, 2009 |
| 3 |
Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology Collar C, Santos E, Rosell CM Journal of Food Engineering, 78(3), 820, 2007 |
| 4 |
Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples Bollain C, Angioloni A, Collar C Journal of Food Engineering, 77(3), 665, 2006 |
| 5 |
Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads Collar C, Bollain C, Angioloni A Journal of Food Engineering, 70(4), 479, 2005 |