Author:
Torres María D.,Chenlo Francisco,Moreira Ramón
Funder
Consellería de Cultura, Educación e Ordenación Universitaria (Xunta de Galicia)
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference46 articles.
1. Alcázar-Alay, S. C., & Meireles, M. A. A. (2015). Physicochemical properties, modification and applications of starches from different botanical sources. Food Science and Technology, 35, 215–236.
2. AOAC. (2000). Official Methods of Analysis (17th ed.). Washington: Association of Official Analytical Chemistry.
3. ASAE Standards. (1995). S319.2: Methods for determining and expressing fineness of feed materials by sieving. Michigan: American Society of Agricultural Engineers.
4. Bhattacharjya, B., Dutta, H., Patwari, K., & Mahanta, C. L. (2015). Properties of annealed jackfruit (Artocarpus heterophyllus Lam.) seed starch. Acta Alimentaria, 44, 501–510.
5. Brites, C., Trigo, M. J., Santos, C., Collar, C., & Rosell, C. M. (2008). Maize based gluten-free bread: influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technology, 3, 707–715.
Cited by
21 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