Maltose formation in wheat dough depending on mechanical starch modification and dough hydration.
Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity
Assessment of malting and mash bio-acidification on the turnover of sorghum cyanogenic glucoside and protein hydrolysis improvement
LWT-Food Science and Technology
Wheat dough imitating artificial dough system based on hydrocolloids and glass beads
Journal of Food Engineering
Direct link between specific structural levels of starch and hydration Properties
Mechanical wheat flour modification and its effect on protein network structure and dough rheology