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These terms define your current search. Click the × to remove a term. Research, Technology and Engineering: equipment > measuring devices > amylographs × 9 results Group by: Research, Technology and Engineering   (Click to View) PRODUCTION AND BIOCHEMICAL CHARACTERIZATION OF SCLEROTINIA SCLEROTIORUM α-AMYLASE ScAmy₁: ASSAY IN STARCH LIQUEFACTION TREATMENTS Journal of food biochemistry (Click to View) Hard Red Winter Wheat/Nutrim‐OB Alkaline Fresh Noodles: Processing and Texture Analysis Journal of food science (Click to View) Determination of the Mineral Fraction and Rheological Properties of Microwave Modified Starch from Canna Edulis Plant foods for human nutrition (Click to View) Effect of replacement of wheat flour with finger millet flour (eleusine corcana) on the batter microscopy, rheology and quality characteristics of muffins Journal of texture studies (Click to View) Bioactive compounds in spelt bread European food research and technology (Click to View) Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread Lebensmittel-Wissenschaft (Click to View) Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method European food research and technology (Click to View) Isobaric and isothermal kinetics of gelatinization of waxy maize starch Journal of food engineering (Click to View) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta) Food research international