Sabrina Boudrag

机构：University College Cork

发表论文 5 篇 · 总被引 19 次 · h-index 2

代表论文

Effect of α‐amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing (2022 · Journal of Texture Studies · 被引 15)
Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality (2025 · Foods · 被引 4)
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread (2026 · Foods)
Effect of α-amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing (2021 · HAL (Le Centre pour la Communication Scientifique Directe))
Effect of salivary amylase on the rheological properties of thickened liquids containing starch (2021 · HAL (Le Centre pour la Communication Scientifique Directe))