CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS

EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY

QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.

Measuring difference in Sensory Attributes for Eclected Pizza Dough using Duncan DMRT test: an Empirical Study on how to Rationalize Costs

ANALYSIS OF DYNAMIC MOMENTS OF TORSIONAL DRIVE OF MACHINERY

EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.

The Effect of Extruder Mechanical Shear and Temperature on Aquatic Feed Pellets Micro Structure and Feed Quality

RHEOLOGICAL CONSTANTS OF THE FOUR ELEMENTS BURGERS MODEL FOR POTATO TUBERS AFFECTED BY VARIOUS FIXED LOADS UNDER DIFFERENT STORAGE CONDITIONS

LIGHT CHARACTERISTICS OF PARTICLES SIZE FOR WHEAT FLOUR USING COLOR ANALYSIS

STUDY THE EFFECT OF SOME GRAIN PROPERTIES ON SELECT AND DESIGN SOME PROCESSING EQUIPMENTS