Dough rheological properties and texture of gluten-free pasta based on proso millet flour

Texture is a sensory property

Alina S. Szczesniak · Food Quality and Preference · 2002 · 1.6K citations

Cognitive Science, Sensory Science (Food Sensory Science), Food Texture +6

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc et al. · Journal of Food Engineering · 2006 · 961 citations

Food Colloid, Gluten-free Formulations, Food Biophysics +4

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 847 citations

Rheology, Rheological Property, Dough Rheology +1

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 469 citations

Pharmacology, Polysaccharide, Different Hydrocolloids

Associations of like and unlike polysaccharides: Mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and related systems

I.C.M. Dea, Edwin R. Morris, David A. Rees et al. · Carbohydrate Research · 1977 · 382 citations

Biochemistry, Related Systems, Bacterial Polysaccharides +8