Author:
Correa María Jimena,Pérez Gabriela Teresa,Ferrero Cristina
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference23 articles.
1. AACC International. (2000). Methods 54–21, 38–12, 44–19. Approved methods of the American Association of Cereal Chemists (10th ed.). St. Paul: The American Association of Cereal Chemist, Inc.
2. Anger, H., & Berth, G. (1986). Gel permeation chromatography and the Mark Houwink relation for pectins with different degrees of esterification. Carbohydrate Polymers, 6, 193–202.
3. Bárcenas, M. E., De la O-Keller, J., & Rosell, C. M. (2009). Influence of different hydrocolloids on major wheat dough components (gluten and starch). Journal of Food Engineering, 94, 241–247.
4. Bollaín, C., & Collar, C. (2004). Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axial extension measurements. Food Hydrocolloids, 18(3), 499–507.
5. Christensen, S. H. (1982). Pectins. In M. Glicksman (Ed.), Food hydrocolloids (Vol. 3, pp. 205–230). Boca Raton: CRC Press.
Cited by
51 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