Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding-Reference-Cited by-同舟云学术

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Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding

Published:2022-03-15 Issue:4 Volume:16 Page:2486-2498
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Katyal Mehak,Singh Narpinder^ORCID,Tiwari Pooja,Kaler R. S. S.

Funder

Council for Scientific and Industrial Research, South Africa

Science and Engineering Research Board

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01328-y.pdf

Reference51 articles.

1. M.A.I. Schutyser, A.J. Goot, Trends Food Sci. Technol. 22, 154–164 (2011)

2. B.H. Dijkink, L.D. Speranza, J.M. Paltsidis, F. Vereijken, Powder Technol. 172, 113–119 (2007)

3. L. Wang, R.A. Flores, J. Cereal Sci. 31, 263–272 (2000)

4. L. Guo, J. Liu, S. Liu, J. Wang, Powder Technol. 178, 10–16 (2007)

5. C.L. Létang, M.F. Samson, Cereal Chem. 79, 535–543 (2001)

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