Keyword Connections

dough

Journals

1

1 journal of food science

Research Groups

0

No Research Group Connected

Bibliographies

40

1 Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.

2 Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Bread.

3 Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.

4 [Psychosocial Factors and Burnout Syndrome Found in Workers in the Dough Processing Industry, Tepic, Mexico].

5 -fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.

6 A study on the relationship of thin sheet of dough microbiological quality between quality of raw material and some hygiene parameters

7 An Evaluation of Graduates\' Theses at Shahid Sadoughi University of Medical Sciences in Yazd

8 Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior.

9 Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.

10 The effect of Sustained Lung Inflation on Outcomes of Acute Respiratory Distress Syndrome in Preterm Infants Born in Shahid Sadoughi Hospital during 2018.

11 Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.

12 Gluten-free bread with cricket powder—mechanical properties and molecular water dynamics in dough and ready product

13 Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

14 Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

15 Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence

16 Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

17 Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough

18 Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.

19 quality deterioration and improvement of wheat gluten protein in frozen dough

20 addition of vital wheat gluten to enhance the quality characteristics of frozen dough products

21 effect of potato (solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread

22 from microbial ecology to innovative applications in food quality improvements: the case of sourdough as a model matrix

23 comparison of self-esteem, locus of control and their relationship with university students’ educational status at shahid sadoughi university of medical sciences- yazd

24 bromatological and sensorial evaluation of pereskia aculeata use in pasta dough

25 evaluation of prognostic and predictive factors in pediatric acute lymphoblatic leukemia patients admitted to shahid sadoughi hospital

26 relationships among processing and rheologic parameters during wheat dough mixing and their assets for the industrial processing

27 educational needs of faculty members of shahid sadoughi university of medical sciences in 2011

28 relationship between teachers professional ethics and midwifery students\' self-efficacy in shahid sadoughi university of medical sciences, yazd, 2015

29 influence of wheat-milled products and their additive blends on pasta dough rheological, microstructure, and product quality characteristics

30 the quality analysis of cheese with mould inside dough.

31 the influence of xylanase supplementation on dough rheology concerning its consistograph parameters

32 the correlation between spiritual health and loneliness among students in shahid sadoughi university of medical sciences, yazd, iran

33 Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

34 Dough-Stage Maize (Zea mays L.) Ear Recognition Based on Multiscale Hierarchical Features and Multifeature Fusion

35 Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread

36 Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate.

37 Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

38 Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model

39 Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time

40 Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust