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Publications by Sophie Nadège Gnangui

Effects of Wheat Flour Dough’s Viscoelastic Level by Adding Glucose Oxidase on Its Dynamic Shear Properties Whatever the Strain Modes

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology

English

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Viscoelastic Properties of Soft Gels: Comparison of Magnetic Resonance Elastography and Dynamic Shear Testing in the Shear Wave Regime

Physics in Medicine and Biology

Nuclear Medicine

Ultrasound Technology

English

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

Journal of Food Research

English

Effect of Sugars &Lysine of Broad Bean Flour Adding to Wheat Flour (Composite ) on Brown Index & Fermentation Pressure Gas

Mesopotamia Journal of Agriculture

English

The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY

English

The Studies on the Quality of Wheat and Wheat Flour

Journal of the agricultural chemical society of Japan

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

Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

International Journal of Current Microbiology and Applied Sciences

English

Viscoelastic Properties of Tablets From Osborne Fractions, Pentosans, Flour and Bread Evaluated by Creep Tests

International Agrophysics

English

Characterization of the Dynamic Properties of Clay–Gravel Mixtures at Low Strain Level

Environmental Science

Renewable Energy

Energy Engineering

Power Technology

the Environment

English