Author:
Rai Anjali,Singh Anju-Mahendru,Ganjewala Deepak,Kumar Rajeev Ranjan,Ahlawat Arvind Kumar,Singh Sumit Kumar,Sharma Poornima,Jain Neelu
Publisher
Springer Science and Business Media LLC
Reference37 articles.
1. AACC International (2000) Approved methods of American Association of Cereal Chemists, 10th edn. AACC International Press, St. Paul
2. AbuHammad WA, Elias EM, Manthey FA, Alamri MS, Mergoum M (2012) A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality. Int J Food Sci Technol 47:2561–2573
3. Appelbee MJ (2007) Quality potential of gluten proteins in hexaploid wheat and related species. Doctoral dissertation.
https://digital.library.adelaide.edu.au/dspace/bitstream/2440/59215/2/02whole.pdf
4. Axford DWE, McDermott EE, Redman DG (1979) Note on the sodium dodecyl sulfate test of bread making quality: comparison with pelshenke and zeleny tests. Cereal Chem 56:582–584
5. Barak S, Mudgil D, Singh KB (2013) Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality. Brit Food J 115:564–574
Cited by
13 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