Use of soy proteins in bakery products-Reference-Cited by-同舟云学术

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Use of soy proteins in bakery products

Published:1975-04 Issue:4 Volume:52 Page:267A-269A
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Hoover William J.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference11 articles.

1. Cotton, R.H., JAOCS 51:116A (1974).

2. Anonymous, “Milling and Baking News,” April 2, 1973, p. 24.

3. Ofelt, C.W., A.K. Smith, and J.M. Mills, Cer. Chem. 31:23 (1954).

4. Finney, K.F., G. Rubenthaler, and V. Pomeranz, Cer. Sci. Today 166:183 (1963).

5. Pomeranz, Y., M.D. Shogren, and K.F. Finney, Cer. Chem. 46:503 (1969).

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1. Characterizing ingredients in commercially packaged baked products sold in the U.S.: An application of IngID;Journal of Food Composition and Analysis;2022-12

2. IngID: A framework for parsing and systematic reporting of ingredients used in commercially packaged foods;Journal of Food Composition and Analysis;2021-07

3. Germinated Soybean Products as Nutraceutical Compounds in Breadmaking;Current Nutrition & Food Science;2011-05-01

4. Processing Foods without Soybean Ingredients;Allergen Management in the Food Industry;2010-08-04

5. Effective detoxification and decoloration ofLupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance;Journal of the Science of Food and Agriculture;2008

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