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Journal of Internal Medicine, ISSN 0954-6820, 07/2013, Volume 274, Issue 1, pp. 52 - 66
Journal Article
ANNALS OF NUTRITION AND METABOLISM, ISSN 0250-6807, 2013, Volume 63, pp. 1745 - 1745
Conference Proceeding
Journal of Food Science, ISSN 0022-1147, 01/2006, Volume 71, Issue 1, pp. C28 - C33
Journal Article
Journal of Food Science, ISSN 0022-1147, 08/2002, Volume 67, Issue 6, pp. 2397 - 2404
Journal Article
CLINICAL PSYCHOLOGY REVIEW, ISSN 0272-7358, 07/2014, Volume 34, Issue 5, pp. 451 - 452
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2000, Volume 32, Issue 1, pp. 73 - 87
The quality of baguettes can be evaluated by defined sensory attributes and image analyses. The effect of flour quality, production process (traditional French... 
sensory analysis, image analysis, French baguette quality | French baguette quality | Image analysis | Sensory analysis | MAKING QUALITY | CRUST AROMA | FOOD SCIENCE & TECHNOLOGY | DOUGH | GLUTENIN | image analysis | KEY ODORANTS | sensory analysis | SUBUNIT
Journal Article
Journal Article
Cereal Chemistry, ISSN 0009-0352, 09/2003, Volume 80, Issue 5, pp. 587 - 595
The rheological properties of dough and gluten are important for end‐use quality of flour but there is a lack of knowledge of the relationships between... 
PERFORMANCE LIQUID-CHROMATOGRAPHY | MOLECULAR-WEIGHT | DURUM-WHEAT | MIXING PROPERTIES | BREAD-MAKING QUALITY | FLOUR PROTEINS | FOOD SCIENCE & TECHNOLOGY | RE-POLYMERIZATION | BREADMAKING PERFORMANCE | CHEMISTRY, APPLIED | STRESS-RELAXATION | SIZE DISTRIBUTION
Journal Article