Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain-Reference-Cited by-同舟云学术

Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain

Published:2018-10-30 Issue:1 Volume:12 Page:166-182
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Schoeman Letitia,Manley Marena^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2200-8/fulltext.html

Reference86 articles.

1. AACC. (1999a). Approved methods of analysis. In Method 22-08.01. Measurement of α-amylase activity with the Rapid Visco Analyser. Approved November 3, 1999 (11th ed.). St. Paul: AACC International.

2. AACC. (1999b). Approved methods of analysis. In Method 26-50.01. Brabender Quadrumat Jr. (quadruplex) method. Approved November 3, 1999 (11th ed.). St. Paul: AACC International.

3. AACC. (1999c). Approved methods of analysis. In Method 26-95.01. Experimental milling: temper table. Approved November 3, 1999 (11th ed.). St. Paul: AACC International.

4. AACC. (1999d). Approved methods of analysis. In Method 44-19.01. Moisture-air-oven method, drying at 135°C. Approved November 3, 1999 (11th ed.). St. Paul: AACC International.

5. AACC. (1999e). Approved methods of analysis. In Method 46-30.01. Crude protein-combustion method. Approved November 3, 1999 (11th ed.). St. Paul: AACC International.

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