Author:
Thakur Sheetal,Singh Narpinder,Kaur Amritpal
Funder
Science and Engineering Research Board
Publisher
Springer Science and Business Media LLC
Reference53 articles.
1. AACC (2000) Method 10-50D, baking quality of cookie flour. Approved methods of the American Association of Cereal Chemists, 10th ed. AACC, St. Paul
2. Ahmadi M, Wiebold WJ, Beuerlein JE (1993) Grain yield and mineral composition of corn as influenced by endosperm type and nitrogen. Commun Soil Sci Plant Anal 24:2409–2426
3. Campbell GM, Shah P (1999) Entrainment and disentrainment of air during bread dough mixing, and their effect on scale-up of dough mixers. In: Campbell GM, Webb C, Pandiella SS, Niranjan K (eds) Bubbles in Food. American Association of Cereal Chemists, St Paul
4. Chandler K, Lipka AE, Owens BF, Li H, Buckler ES, Rocheford T, Gore MA (2013) Genetic analysis of visually scored orange kernel color in maize. Crop Sci 53:189–200
5. Chel-Guerrero L, Parra-Perez J, Betancur-Ancona D, Castellanos-Ruelas A, Solorza-Feria J (2015) Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour. J Food Sci Technol 52:4387–4395
Cited by
11 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