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Publications by C. H. Hwang
Determining Wheat Dough Mixing Characteristics From Power Consumption Profile of a Conventional Mixer
Cereal Chemistry
Organic Chemistry
Food Science
Related publications
Power Consumption Optimization for Bread Dough Prover
Evaluation of Water Absorption and Dough-Mixing Characteristics With Small Quantities of Wheat Flour Using the Micro-doughLAB
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Characteristics of Holdup and Mixing in a Continuous Twin-Shell Mixer.
Kagaku Kogaku Ronbunshu
Chemistry
Chemical Engineering
Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics From Wheat and Wheat‑Barley Flours
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Air-Bubble Induced Mixing: A Fluidic Mixer Chip
Micromachines
Control
Systems Engineering
Electrical
Mechanical Engineering
Electronic Engineering
Silencing of Omega-5 Gliadins in Transgenic Wheat Eliminates a Major Source of Environmental Variability and Improves Dough Mixing Properties of Flour
BMC Plant Biology
Plant Science
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
Phenolic Compounds in Wheat Flour and Dough
Australian Journal of Biological Sciences
Mixing Processes in the Cavity Transfer Mixer: A Thorough Study
AICHE Journal
Biotechnology
Environmental Engineering
Chemical Engineering
