Journal of Food Engineering · 2012 · 189 citations · 48 references
AgricultureFood ScienceCereal ScienceFood EngineeringFood ProcessingCereal Grain ChemistryDough RheologyFood AdditivesStarch ChemistryAdditivesDough CohesivenessDough ConsistencyDough StrengthGluten ProteinsGluten-free ProductsStarch-dough Interactions
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Functional properties of soy proteins
John Kinsella · Journal of the American Oil Chemists Society · 1979 · 1.3K citations
Rheological properties of gluten-free bread formulations
İlkem Demirkesen, Behiç Mert, Gülüm Şümnü et al. · Journal of Food Engineering · 2009 · 317 citations