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Journal of Texture Studies|October 3, 2017
Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cakeN Abhay Kumar, U J S Prasada Rao, T Jeyarani, et al.Journal of Food Science|May 4, 2011
An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamicsA Anishaparvin, N Chhanwal, D Indrani, et al.Journal of Food Science and Technology|December 6, 2014
Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parottaSuresh D Sakhare, Aashitosh A Inamdar, C Soumya, et al.Journal of Food Science and Technology|October 21, 2014
Chemical, rheological and bread making characteristics of bran duster flours from roller flourmillsSuresh D Sakhare, D Indrani, Aashitosh A Inamdar, et al.Pageof 2