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Uthayakumaran, S
Tomoskozi, S
Tatham, AS
Savage, AWJ
Gianibelli, MC
Stoddard, FL
Bekes, F
Citation: S. Uthayakumaran et al., Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity, CEREAL CHEM, 78(2), 2001, pp. 138-141
Authors:
Uthayakumaran, S
Stoddard, FL
Gras, PW
Bekes, F
Citation: S. Uthayakumaran et al., Optimized methods for incorporating glutenin subunits into wheat dough forextension and baking studies, CEREAL CHEM, 77(6), 2000, pp. 731-736
Authors:
Uthayakumaran, S
Newberry, M
Keentok, M
Stoddard, FL
Bekes, F
Citation: S. Uthayakumaran et al., Basic rheology of bread dough with modified protein content and glutenin-to-gliadin ratios, CEREAL CHEM, 77(6), 2000, pp. 744-749
Authors:
Wesley, IJ
Uthayakumaran, S
Anderssen, RS
Cornish, GB
Bekes, F
Osborne, BG
Skerritt, JH
Citation: Ij. Wesley et al., A curve-fitting approach to the near infrared reflectance measurement of wheat flour proteins which influence dough quality, J NEAR IN S, 7(4), 1999, pp. 229-240
Authors:
Uthayakumaran, S
Gras, PW
Stoddard, FL
Bekes, F
Citation: S. Uthayakumaran et al., Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough, CEREAL CHEM, 76(3), 1999, pp. 389-394