Author:
Paciulli M.,Littardi P.,Rinaldi M.,Chiavaro E.
Publisher
Springer International Publishing
Reference132 articles.
1. Rubel W. Bread: a global history. Islington: Reaktion Books; 2011.
2. Goesaert H, Brijs K, Veraverbeke W, Courtin C, Gebruers K, Delcour JA. Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci Technol. 2005;16:12–30.
3. Boukid F, Folloni S, Sforza S, Vittadini E, Prandi B. Current trends in ancient grains-based foodstuffs: insights into nutritional aspects and technological applications. Compr Rev Food Sci Food Saf. 2018;17(1):123–36.
4. Cauvain SP, Young LS. Technology of breadmaking: Springer; 2007.
5. Collar C, Angioloni A. Pseudocereals and teff in complex breadmaking matrices: impact on lipid dynamics. J Cereal Sci. 2014;59(2):145–54.
Cited by
4 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