Publisher
Springer Science and Business Media LLC
Reference38 articles.
1. AACC International (2003) Approved methods of analysis of the American Association of Cereal Chemists International, 11th edn. AACC International, St. Paul
2. Banu I, Stoenescu G, Ionescu VS, Aprodu I (2012) Effect of the addition of wheat bran stream on dough rheology and bread quality. The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technol 36:39–52
3. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199–1200.
https://doi.org/10.1038/1811199a0
4. Bock JE, Damodaran S (2013) Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocoll 31:146–155.
https://doi.org/10.1016/j.foodhyd.2012.10.014
5. Bucsella B, Takács Á, von Reding W, Schwendener U, Kálmán F, Tömösközi S (2017) Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction. Food Chem 220:9–17.
https://doi.org/10.1016/j.foodchem.2016.09.198
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献