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  1. 1
    Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends

    Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends by Hammed, Ademola Monsur, Ozsisli, Bahri, Simsek, Senay

    Published 2016
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  2. 2
    Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour

    Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour by Hammed, Ademola Monsur, Ozsisli, Bahri, Ohm, Jae-Bom, Simsek, Senay

    Published 2015
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