Author:
Sharma Sakshi,Katyal Mehak,Singh Narpinder,Singh Anju Mahendru,Ahlawat Arvind Kumar
Funder
Council of Scientific and Industrial Research, India
Publisher
Springer Science and Business Media LLC
Reference59 articles.
1. AACC (2000) Approved methods of the American Association of Cereal Chemists, (10th ed.). St. Paul, MN: The American Association of Cereal Chemists
2. Abboud AM, Rubenthaler GL, Hoseney RC (1985) Effect of fat and sugar in sugar-snap cookies and evaluation of tests to measure cookie flour quality. Cereal Chem 62:124–129
3. Barak S, Mudgil D, Khatkar BS (2012) Effect of flour particle size and damaged starch on the quality of cookies. J Food Sci Technol 51:1342–1348
4. Barak S, Mudgil D, Khatkar BS (2013) Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT-Food Sci Technol 51:211–217
5. Barak S, Mudgil D, Khatkar BS (2014) Influence of gliadin and glutenin fractions on rheological, pasting, and textural properties of dough. Int J Food Prop 17:1428–1438
Cited by
5 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