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AgricultureBiochemistryFood ScienceEnzymologyFood RheologyRheologyCereal EnzymologyDough RheologyEnzymatic Texture ModificationPolysaccharide PropertiesStarch ChemistryViscoelastic Properties Of FoodsDough ViscosityEnzyme EffectsRheological BehaviorStarch ViscosityStarch-dough Interactions
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Global status report on noncommunicable diseases 2010.
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Rheological properties of water insoluble date fiber incorporated wheat flour dough
Jasim Ahmed, Abdulwahab S. Almusallam, Fatimah Al-Salman et al. · LWT · 2012 · 145 citations · Full text