Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder by Anastasia A. Rushchitc, Elena I. Shcherbakova, Sobhy A. El-Sohaimy

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The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat by E. N. Shabolkina, N. V. Anisimkina

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The Baking Quality of Wheat Flour (<i>Triticum aestivum</i> L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional) by Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, Marcin Studnicki

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Grain quality of the winter bread wheat varieties and lines in the Rostov region by N. S. Kravchenko, O. A. Nekrasova, N. G. Ignatieva, I. M. Oldyreva, Yu. N. Alty-Sadykh

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Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis by Ju. V. Ushakova, E. M. Paskova, G. E. Rysmukhambetova, T. B. Kulevatova

Subjects: “…rheological properties of dough…”
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The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality by Koneva S., Egorova E., Kozubaeva L., Reznichenko I.

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Improvement of rheological traits of dough made from winter wheat varieties through breeding by A. A. Sukhorukov, E. N. Shabolkina, L. V. Pronovich

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Improvement of rheological traits of dough made from winter wheat varieties through breeding by A. A. Sukhorukov, E. N. Shabolkina, L. V. Pronovich

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The technological and baking traits of durum wheat by E. N. Shabolkina, P. N. Malchikov, G. N. Myasnikova

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The technological and baking traits of durum wheat by E. N. Shabolkina, P. N. Malchikov, G. N. Myasnikova

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