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Farkas Alexandra et al. Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems. (2021) JOURNAL OF CEREAL SCIENCE 0733-5210 1095-9963 101,
32155959
Article (Journal Article) | Scientific[32155959]
Augustova Monika et al. The influence of the addition of instant rice mash on the textural properties of rice bread. (2022) CZECH JOURNAL OF FOOD SCIENCES 1212-1800 1805-9317
Yao Lianmou et al. Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract. (2022) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 0950-5423 1365-2621
Consumi Marco et al. Analytical composition of flours through thermogravimetric and rheological combined methods. (2022) THERMOCHIMICA ACTA 0040-6031 1872-762X 711
Németh Renáta et al. Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research. (2019) JOURNAL OF CEREAL SCIENCE 0733-5210 1095-9963 87 239-247,
30678461
Article (Journal Article) | Scientific[30678461]
* Farkas Alexandra et al. Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems. (2021) JOURNAL OF CEREAL SCIENCE 0733-5210 1095-9963 101
Sándor Tömösközi et al. Development of semi-automated macro- and micro-scale baking test. (2019) In: LACC/IGW, 13th International Gluten Workshop pp. 56-58,
32745906
Conference paper (Chapter in Book) | Scientific[32745906]
* Németh Renáta et al. Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research. (2019) JOURNAL OF CEREAL SCIENCE 0733-5210 1095-9963 87 239-247
