Dough - Articles - Scientific Research Publishing

Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke (Articles)

Weiléko Hélène Dougba, Djedjro Clément Akmel, Emmanuel Aya Diane Boudouin Dibi, Nogbou Emmanuel Assidjo

Food and Nutrition Sciences Vol.15 No.5，May 30, 2024

DOI: 10.4236/fns.2024.155024 83 Downloads 412 Views Citations
Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines (Articles)

Alma Rosa Islas-Rubio, Karla Chávez-Quiroz, Francisco Vásquez-Lara, Brenda Silva-Espinoza, María del Carmen Granados-Nevárez, Humberto Gonzalez-Ríos, Miguel Camacho-Casas

Agricultural Sciences Vol.2 No.3，August 8, 2011

DOI: 10.4236/as.2011.23025 6,066 Downloads 10,757 Views Citations
The Impact of Natural Water Quality on Baking Products in Albania (Articles)

Valbona Sinani, Majlinda Sana, Elton Seferi, Abdyl Sinani

Journal of Water Resource and Protection Vol.6 No.18，December 23, 2014

DOI: 10.4236/jwarp.2014.618149 5,331 Downloads 6,866 Views Citations
Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough (Articles)

Roseline Mwihaki Kiama, Mary Omwamba, George Wafula Wanjala, Symon Maina Mahungu

Food and Nutrition Sciences Vol.15 No.4，April 29, 2024

DOI: 10.4236/fns.2024.154020 139 Downloads 811 Views Citations
Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits (Articles)

Yashi Srivastava

Food and Nutrition Sciences Vol.1 No.2，November 3, 2010

DOI: 10.4236/fns.2010.12007 7,931 Downloads 15,054 Views Citations
Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L.) (Articles)

Gamal A. El-Sharnouby, Salah M. Aleid, Mutlaq M. Al-Otaibi

Food and Nutrition Sciences Vol.3 No.3，March 21, 2012

DOI: 10.4236/fns.2012.33047 9,818 Downloads 17,151 Views Citations
Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test (Articles)

Pavalee Chompoorat, Amogh Ambardekar, Steven Mulvaney, Patricia Rayas-Duarte

Journal of Modern Physics Vol.4 No.10B，October 29, 2013

DOI: 10.4236/jmp.2013.410A2001 4,908 Downloads 7,648 Views Citations
This article belongs to the Special Issue on Rheology and Complex Fluids: Theory and Application
Use of Lactobacillus from Pulque in Sourdough (Articles)

A. Quintero Lira, M. G. Alvarado-Resendiz, S. Soto Simental, J. Piloni Martini, Ma. I. Reyes-Santamaria, N. Guemes-Vera

Advances in Microbiology Vol.4 No.14，October 23, 2014

DOI: 10.4236/aim.2014.414108 4,344 Downloads 5,603 Views Citations
This article belongs to the Special Issue on Lactobacillus
Determination and Degradation of Potassium Bromate Content in Dough and Bread Samples Due to the Presence of Metals (Articles)

Ahmad Abu-Obaid, Shatha AbuHasan, Basem Shraydeh

American Journal of Analytical Chemistry Vol.7 No.6，June 9, 2016

DOI: 10.4236/ajac.2016.76046 2,764 Downloads 6,704 Views Citations
This article belongs to the Special Issue on Chemical Residue Analysis

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