Author:
Lebesi Dimitra M.,Tzia Constantina
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference53 articles.
1. American Association of Cereal Chemists (AACC). (1995). Approved methods of the American Association of Cereal Chemists (9th ed.). Minnesota, USA: AACC.
2. Austin, A., & Ram, A. (1971). Studies on chapatti making quality of wheat. Indian Council of Agricultural Research. New Delhi Technical Bulletin, 31, 96–101.
3. Baik, O. D., Marcotte, M., & Castaigne, F. (2000). Cake baking in tunnel type multi-zone industrial ovens. II. Evaluation of quality parameters. Food Research International, 33, 599–607. doi: 10.1016/S0963-9969(00)00096-X .
4. Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S. M. (2008). Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter. Journal of Cereal Science, 47(3), 502–509. doi: 10.1016/j.jcs.2007.06.015 .
5. Bazzano, L. A., He, J., Ogden, L. G., Loria, C. M., & Whelton, P. K. (2003). Dietary fibre intake and reduced risk of coronary heart disease in US men and women: The National Health and Nutrition Examination Survey I Epidemiologic Follow-Up Study. Archives of Internal Medicine, 163, 1897–1904. doi: 10.1001/archinte.163.16.1897 .
Cited by
184 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