Discover open access scientific publications

Search, annotate, share and cite publications

Publications by O. Pepe

Effect of Leavening Microflora on Pizza Dough Properties

Journal of Applied Microbiology

Applied Microbiology

English

Related publications

Influence of Acidification on Dough Rheological Properties

English

Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and Its Impact on Crumb Characteristics

English

Effect of Beta-Glucan and Resistant Starch on Prebiotic Dough and Bread Properties

Journal of Probiotics & Health

English

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

Journal of Food Research

English

Effect of Flour and Sugar Particle Size on the Properties of Cookie Dough and Cookie

Czech Journal of Food Sciences

English

Effect of Polyethylene Glycol 3350 on the Handling Properties of Low Salt Wheat Dough Formulations

English

Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Pneumatic Conveying of Sugar: Effect on the Rheology of Cookie Dough

Carpathian Journal of Food Science and Technology

English

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

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English