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Proceedings of the 28th ACM International Conference on Architectural Support for Programming Languages and Operating Systems, Volume 2, 2023, p.544-559

2023

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Effect of protein quality, protein content, bran addition, DATEM, proving time, and their interaction on hearth bread

Cereal chemistry, 2004-11, Vol.81 (6), p.722-734

2004

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Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

Cereal chemistry, 2005-05, Vol.82 (3), p.290-301

2005

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Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales

Journal of food science, 2004-09, Vol.69 (7), p.524-535

2004

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Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

Journal of food science, 2005-04, Vol.70 (3), p.C214-C221

2005

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Comparison of constrained sparse spike and stochastic inversion for porosity prediction at Kristin Field

Leading edge (Tulsa, Okla.), 2000-04, Vol.19 (4), p.400, 403-407

2000

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Effects of protein quality and protein content on the characteristics of hearth bread

Wheat Gluten, 2000

2000

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Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

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Effect of protein quality, protein content, bran addition, DATEM, proving time, and their interaction on hearth bread

Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales

Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

Comparison of constrained sparse spike and stochastic inversion for porosity prediction at Kristin Field

Effects of protein quality and protein content on the characteristics of hearth bread

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