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Publications by Ed Wood

Fermentation of Multigrain Dough – An Approach to Reduce Glycemic Index for Healthy Bread

EUREKA: Life Sciences

English

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The Glycemic Index of Traditional Types of Bread in UAE

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Power Consumption Optimization for Bread Dough Prover

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Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties

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A Study of Freezing Damage to Bread Dough. Effect of Thawing Condition.

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