1. The edible cookie dough cookbook : 75 recipes for incredibly delectable doughs you can eat right off the spoon /: 75 recipes for incredibly delectable doughs you can eat right off the spoon. ([2018]) Authors: Hops, Olivia Record Type: Book Extent: 1 online resource (145 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph Part 21, (15th December 1999) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph Part 20, (15th December 1999) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph (21st May 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (31 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph (21st May 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (37 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Sourdough innovations : novel uses of metabolites, enzymes, and microbiota from sourdough processing /: novel uses of metabolites, enzymes, and microbiota from sourdough processing. (2023) Editors: Garcia-Vaquero, Marco; Rocha, João Miguel Record Type: Book Extent: 1 online resource (446 pages), illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph Part 22, (29th September 1989) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph Part 21, (31st August 1989) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph Part 20, (29th September 1989) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Methods of test for cereals and pulses. Determination of rheological properties of doughs using an alveograph Part 27, (1st April 1992) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (18 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗