Utilization of Mixolab® to predict the suitability of flours in terms of cake quality-Reference-Cited by-同舟云学术

Utilization of Mixolab® to predict the suitability of flours in terms of cake quality

Published:2007-10-10 Issue:2 Volume:227 Page:565-570
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Kahraman Kevser,Sakıyan Ozge,Ozturk Serpil,Koksel Hamit,Sumnu Gulum,Dubat Arnaud

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-007-0757-y.pdf

Reference9 articles.

1. Bloksma AH, Bushuk W (1988) Rheology and chemistry of doughs. In: Pomeranz Y (ed) Wheat: chemistry and technology, vol II, 3rd edn. AACC, St. Paul, pp 131–218

2. Sliwinski EL, Kolster P, van Vliet T (2004) J Cereal Sci 39:231–245

3. Anonymous (2005) Mixolab® user’s manual. Tripette–Renaud Chopin, France

4. Manthey F, Tulbek MC, Sorenson B (2006) In: AACC annual meeting. World grain summit: foods and beverages, September 17–20, 2006. San Francisco, CA, USA, p 336

5. Rosell CM, Collar C, Haros M (2007) Food Hydrocolloids 21:452–462

Cited by 78 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

1. Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours;Sustainability;2024-07-13

2. Assessing the quality and grain yield of winter wheat in the organic farming management under wheat-legume intercropping practice;Heliyon;2024-05

3. Grain of Hybrids Between Spelt (<i>Triticum spelta</i> L.) and Bread Wheat (<i>Triticum aestivum</i> L.) as a New Raw Material for Breadmaking;Polish Journal of Food and Nutrition Sciences;2023-08-28

4. Assessing Grain Yield and Achieving Enhanced Quality in Organic Farming: Efficiency of Winter Wheat Mixtures System;Agriculture;2023-04-24

5. A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties;Journal of Cereal Science;2023-03