S. Kavale

发表

Mixing Response of a Variable Speed 125 g Laboratory Scale Mechanical Dough Development Mixer

M. Morgenstern, A. J. Wilson, S. Kavale, 2001 .

Improvement of emulsification properties of sodium caseinate by conjugating to pectin through the Maillard reaction

S. Kavale, J. Al-Hakkak, 2002 .

Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

J. Gerrard, A. J. Wilson, M. Newberry, 1998 .

Pastry lift and croissant volume as affected by Microbial transglutaminase

J. Gerrard, A. J. Wilson, M. Newberry, 2000 .

Link Between Mixing Requirements and Dough Strength

F. Stoddard, F. Macritchie, A. Wooding, 1999 .

Effects of Nitrogen and Sulfur Fertilizer on Protein Composition, Mixing Requirements, and Dough Strength of Four Wheat Cultivars

F. Stoddard, F. Macritchie, A. Wallace, 2000 .

Effects of Nitrogen and Sulfur Fertilization on Commercial-Scale Wheat Quality and Mixing Requirements

F. Stoddard, A. J. Wilson, A. Wooding, 2000 .