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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue 2
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Effect of some essential oils on rheological properties of wheat flour dough

Mehmet Musa Özcan Department of Food Engineering, Faculty of Agriculture, University of Selcuk, Konya, TurkeyCorrespondence[email protected]
Pages 176-181 | Published online: 06 Jul 2009

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Read on this site (1)

Els Debonne, Filip Van Bockstaele, Simbarashe Samapundo, Mia Eeckhout & Frank Devlieghere. (2018) The use of essential oils as natural antifungal preservatives in bread products. Journal of Essential Oil Research 30:5, pages 309-318.
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Articles from other publishers (3)

K. Toudert-Taleb, M. Hedjal-Chebheb, Y. Derdah & A. Kellouche. (2021) Repellent and Insecticidal Effects of Basil Essential Oil (Ocimum gratissimum) from Kabylie (Algeria) on Rhyzopertha dominica F. (Coleoptera: Bostrichydae): Impact of Treatment on the Physicochemical and Rheological Qualities of Common Wheat Flour (Triticum aestivum). African Entomology 29:2.
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Soumaya Haouel-Hamdi, Mohamed Ben Hamedou, Olfa Bachrouch, Emna Boushih, Youkabed Zarroug, Jazia Sriti, Chokri Messaoud, Majdi Hammami, Manef Abderraba, Ferid Limam & Jouda Mediouni-Ben Jemâa. (2020) Susceptibility of Tribolium castaneum to Laurus nobilis essential oil and assessment on semolina quality. International Journal of Tropical Insect Science 40:3, pages 667-675.
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António Marques, Bárbara Teixeira & Maria Leonor Nunes. 2016. Essential Oils in Food Preservation, Flavor and Safety. Essential Oils in Food Preservation, Flavor and Safety 239 246 .

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