Article
Open Access
Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
-
Veronika Valková
,
Hana Ďúranová
,
Jana Štefániková
,
Michal Miškeje
,
Marián Tokár
Published/Copyright:
December 31, 2020
Received: 2020-09-02
Accepted: 2020-12-04
Published Online: 2020-12-31
© 2020 Veronika Valková et al., published by De Gruyter
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- Rheological behavior of a bentonite mud
- Correlating Coating Quality of Coverage with Rheology for Mica-Based Paints
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Keywords for this article
grape seeds;
polyphenols;
physical properties;
rheological properties;
sensory evaluation
Creative Commons
BY 4.0
Articles in the same Issue
- Characterization of velocity fluctuations and the transition from transient to steady state shear banding with and without pre-shear in a wormlike micelle solution under shear startup by Rheo-NMR
- Effect of Solid Additives on the Rheological Property of Nitroglycerin Plasticized Nitrocellulose
- Rheological Enhancement of Artificial Sputum Medium
- Automated Characterization of Non-Newtonian Fluids Using Laboratory Setup
- The influence of sulfate availability on rheology of fresh cement paste
- Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer
- Insights in thixotropic concrete pumping by a Poiseuille flow extension
- Rheology of polysulfone-N-methylpyrrolidone solutions used in the technology of lithium-ion batteries
- Rheological behavior of a bentonite mud
- Correlating Coating Quality of Coverage with Rheology for Mica-Based Paints
- Modeling of Shear Rheological Behavior of Uncured Rubber Melt
- Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
- Modeling the Deformation of Shear Thinning Droplets Suspended in a Newtonian Fluid
