Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture-Reference-Cited by-同舟云学术

Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture

Published:2008-04-26 Issue:5 Volume:227 Page:1543-1548
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Nikolić Nada,Radulović Niko,Momcilović Bratislava,Nikolić Goran,Lazić Miodrag,Todorovic Zoran

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/s00217-008-0877-z.pdf

Reference19 articles.

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3. Piggott JR, Morrison WR, Clyne J (1991) Int J Food Sci Technol 26:615–628

4. Zhou Z, Blanchard C, Helliwell S, Robards K (2003) J Cereal Sci 37:327–335

5. Sotelo A, Sousa V, Montalvo I, Hernandez M, Hernandez-Aragon L (1990) Cereal Chem 67(2):209–212

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