Konu "Hard wheat flour dough" için WoS İndeksli Yayınlar Koleksiyonu listeleme
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Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
(Elsevier Sci Ltd, 2021)Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 degrees C and 25 degrees C for hard wheat soft wheat and semolina (from durum wheat) flour doughs ...