Flowability, wet agglomeration, and pasta processing properties of whole‐durum flour: Effect of direct single‐pass and multiple‐pass reconstituted milling systems – May 2019
The structural evolution of water and gluten in refined and whole grain breads: A study of soft and hard wheat breads from postmixing to final product – March 2019
Effects of Chemical Leavening System and Processing Conditions on the Opacity and Other Quality Characteristics of Whole-Wheat Flour Tortillas – June 2016
Effects of Endoxylanases, Vital Wheat Gluten, and Gum Arabic on the Rheological Properties, Water Mobility, and Baking Quality of Whole-Wheat Saltine Cracker Dough – September 2013
Studying the Effects of Whole-Wheat Flour on the Rheological Properties and the Quality Attributes of Whole-Wheat Saltine Cracker Using SRC, Alveograph, Rheometer, and NMR Technique – July 2013
