SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR

Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

(2009) Zenta Nishio et al.   CEREAL CHEMISTRY

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

(2009) T. Sanz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Dough Rheology and Wet Milling of Hard Waxy Wheat Flours

(2009) Lan Guan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Properties of bread made from frozen dough containing waxy wheat flour

(2009) J. Yi et al.   JOURNAL OF CEREAL SCIENCE

Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

(2009) Jinhee Yi et al.   JOURNAL OF FOOD SCIENCE

Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

(2009) S. Nakamura et al.   JOURNAL OF FOOD SCIENCE

Amylose content and starch properties generated by five variant Wx alleles for granule-bound starch synthase in common wheat (Triticum aestivum L.)

(2008) M. Yamamori   EUPHYTICA

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

(2008) Marie Alminger et al.   EUROPEAN JOURNAL OF NUTRITION

Impact of thermostable amylases during bread making on wheat bread crumb structure and texture

(2008) Bert Lagrain et al.   FOOD RESEARCH INTERNATIONAL

RELATIONSHIPS BETWEEN FUNGIFORM PAPILLAE DENSITY, PROP SENSITIVITY AND BREAD ROUGHNESS PERCEPTION

(2008) ALYSSA BAKKE et al.   JOURNAL OF TEXTURE STUDIES

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

(2007) R.-L. Heiniö et al.   JOURNAL OF CEREAL SCIENCE