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On the use of low protein flours and 'smart' sheeting lines for making bakery productsJOURNAL OF FOOD ENGINEERINGIF5.82017-09-016PREAI
Extrusion of unleavened bread dough: Experiments and simulationsJOURNAL OF RHEOLOGYIF3.22017-01-018OAAI
The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein qualityFOOD RESEARCH INTERNATIONALIF82015-10-0149PREAI
Optimization of formulation and process of Australian sweet lupin (ASL)-wheat breadLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62015-05-0119OAAI
Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and ChallengesCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONIF8.82015-02-1296OAAI
The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads澳大利亚甜羽扇豆 (ASL) 品种对面粉和面包物理特性的影响LWT-FOOD SCIENCE AND TECHNOLOGYIF6.62015-01-0130PREAI
Flour quality and disproportionation of bubbles in bread doughsFOOD RESEARCH INTERNATIONALIF82014-10-0120PREAI
Flour quality and dough elasticity: Dough sheetabilityJOURNAL OF FOOD ENGINEERINGIF5.82013-04-0131PREAI
Effects of fungal α-amylase on chemically leavened wheat flour doughsJOURNAL OF CEREAL SCIENCEIF3.72012-11-0132PREAI
Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour doughJOURNAL OF FOOD ENGINEERINGIF5.82010-09-0138PREAI