Funder
KU Leuven
Fonds Wetenschappelijk Onderzoek
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference48 articles.
1. AACC International. (2000). Approved methods of analysis, 11th edition. St. Paul (MN): AACC International.
2. Amemiya, J.I., & Menjivar, J.A. (1992). Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs. Journal of Food Engineering, 16(1-2), 91–108.
3. AOAC International. (1995). Official methods of analysis of AOAC international, 16th edition. Washington: AOAC International.
4. Autio, K., Kruus, K., Knaapila, A., Gerber, N., Flander, L., & Buchert, J. (2005). Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. Journal of Agricultural and Food Chemistry, 53 (4), 1039–1045.
5. Bagagli, M.P., Jazaeri, S., Bock, J.E., Seetharaman, K., & Sato, H.H. (2014). Effect of transglutaminase, citrate buffer, and temperature on a soft wheat flour dough system. Cereal Chemistry, 91(5), 460–465.
Cited by
12 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