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Citation: S. Kenny et al., Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough, CEREAL CHEM, 78(4), 2001, pp. 458-463

Authors: Kenny, S Wehrle, K Stanton, C Arendt, EK

Citation: S. Kenny et al., Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality, EUR FOOD RE, 210(6), 2000, pp. 391-396

Authors: Wehrle, K Crowe, N van Boeijen, I Arendt, EK

Citation: K. Wehrle et al., Screening methods for the proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations, EUR FOOD RE, 209(6), 1999, pp. 428-433

Authors: Wehrle, K Gallagher, E Neville, DP Keogh, MK Arendt, EK

Citation: K. Wehrle et al., Microencapsulated high-fat powders in biscuit production, Z LEBENSM U, 208(5-6), 1999, pp. 388-393

Authors: Kenny, S Wehrle, K Dennehy, T Arendt, EK

Citation: S. Kenny et al., Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough, CEREAL CHEM, 76(3), 1999, pp. 421-425

Authors: Grau, H Wehrle, K Arendt, EK

Citation: H. Grau et al., Evaluation of a two-step baking procedure for convenience sponge cakes, CEREAL CHEM, 76(2), 1999, pp. 303-307