Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Mariana Munteanu
Power Consumption Optimization for Bread Dough Prover
Related publications
Confocal Raman Microscopy of Frozen Bread Dough
Journal of Cereal Science
Biochemistry
Food Science
Bread Dough and Baker's Yeast: An Uplifting Synergy
Comprehensive Reviews in Food Science and Food Safety
Food Science
Quinoa Flour as a New Foodstuff for Improving Dough and Bread.
Journal of Applied Glycoscience
Determining Wheat Dough Mixing Characteristics From Power Consumption Profile of a Conventional Mixer
Cereal Chemistry
Organic Chemistry
Food Science
Dynamics of the Saccharomyces Cerevisiae Transcriptome During Bread Dough Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Fermentation of Multigrain Dough – An Approach to Reduce Glycemic Index for Healthy Bread
EUREKA: Life Sciences
Studies on Process Development and Quality Evaluation of Sour Dough Bread
International Journal of Current Microbiology and Applied Sciences
Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Dynamic NIR Spectroscopy to Monitor Bread Dough Mixing: A Short Review
American Journal of Food Technology
Food Science