검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Advances in the development of wheat dough and bread by means of shearing Tietze S, Jekle M, Becker T Journal of Food Engineering, 247, 136, 2019 |
| 2 |
Time-dependent adhesion behavior between dough and contact surfaces in bakeries Laukemper R, Jekle M, Becker T Journal of Food Engineering, 255, 24, 2019 |
| 3 |
Wheat dough imitating artificial dough system based on hydrocolloids and glass beads Brandner S, Becker T, Jekle M Journal of Food Engineering, 223, 144, 2018 |
| 4 |
Development of wheat dough by means of shearing Tietze S, Jekle M, Becker T Journal of Food Engineering, 201, 1, 2017 |
| 5 |
Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough Doring C, Nuber C, Stukenborg F, Jekle M, Becker T Journal of Food Engineering, 154, 10, 2015 |
| 6 |
Impact of air humidity in industrial heating processes on selected quality attributes of bread rolls Schirmer M, Hussein WB, Jekle M, Hussein MA, Becker T Journal of Food Engineering, 105(4), 647, 2011 |