Publisher
Springer Science and Business Media LLC
Reference49 articles.
1. AACC International Methods (2000) Approved methods of analysis. Methods 44-15A and 46-12. The American Association of Cereal Chemists International, St. Paul, MN, USA
2. Bonet A, Rosell CM, Caballero PA, Gόmez M, Pérez-Munuera I, Lluch MA (2006) Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level. Food Chem 99:408–415
3. Bruckner PL, Habernicht D, Carlson GR, Wichman DM, Talbert LE (2001) Comparative bread quality of white flour and whole grain flour for hard red spring and winter wheat. Crop Sci 41:1917–1920
4. Bucsella B, Molnár D, Harasztos AH, Tömösközi S (2016) Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour. J Cereal Sci 69:40–48
5. Cauvain SP, Young LS (2001) Baking problem solved. Woodhead Publisher, Cambridge
Cited by
21 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