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Publications by Clifford A. Hall III

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Journal of Food Research

English

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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

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The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread

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Rheological Studies of Wheat Flour Dough. Part II

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Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality

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The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

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Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

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Influence of Defatted Mango Kernel Seed Flour Addition on the Rheological Characteristics and Cookie Making Quality of Wheat Flour

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