The effects of freeze-thaw cycles on the rheological properties of yeasted and non-yeasted frozen bread doughs

The Role of Yeasts in Fermentation Processes

(2020) Sergi Maicas   Microorganisms

The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough

(2018) Mathieu Meerts et al.   JOURNAL OF CEREAL SCIENCE

Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition

(2017) Pei Wang et al.   FOOD CHEMISTRY

Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis

(2016) Ozgur Tarhan et al.   FOOD HYDROCOLLOIDS

Destabilization of wheat dough: Interrelation between CO 2 and glutathione

(2016) C. Verheyen et al.   Innovative Food Science & Emerging Technologies

Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties

(2014) Vinay B. Jayaram et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

When to use the Bonferroni correction

(2014) Richard A. Armstrong   OPHTHALMIC AND PHYSIOLOGICAL OPTICS

Polymeric liquids in extension: fluid mechanics or rheometry?

(2010) Ole Hassager et al.   RHEOLOGICA ACTA

Compressive properties of Cu with different grain sizes: sub-micron to nanometer realm

(2008) Akhtar S. Khan et al.   JOURNAL OF MATERIALS SCIENCE