Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour-Reference-Cited by-同舟云学术

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Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour

Published:2020-10-14 Issue:1 Volume:15 Page:923-932
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Zhang Kangyi,Yang Xue,Zhang Guozhi^ORCID,Zhang Yu^ORCID

Funder

Major Science and Technology projects of Henan Province

National Engineering Laboratory for Wheat & Corn Further Processing

Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain

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/s11694-020-00687-8.pdf

Reference53 articles.

1. M.A. Al-Mahasneh, T.M. Rababah, M.M. Bani-Amer, N.M. Al-Omari, Fuzzy and conventional modeling of open sun drying kinetics for roasted green wheat. Int. J. Food Prop. 16(1), 70–80 (2013)

2. M.A. Al-Mahasneh, M.M. Bani Amer, T.M. Rababah, Modeling moisture sorption isotherms in roasted green wheat using least square regression and neural-fuzzy techniques. Food Bioprod. Process. 90(2), 165–170 (2012)

3. M.A. Al-Mahasneh, T.M. Rababah, Effect of moisture content on some physical properties of green wheat. J. Food Eng. 79(4), 1467–1473 (2007)

4. K.Y. Zhang, Y. Zhang, N. Xu, X. Yang, G.Z. Zhang, Y. Zhang, Q.H. Liu, Study of the protein, antioxidant activity, and starch during in vitro simulated digestion of green wheat and wheat cooked flours. Int. J. Food Prop. 23(1), 722–735 (2020)

5. Y. Zhang, G.Z. Zhang, Starch content and physicochemical properties of green wheat starch. Int. J. Food Prop. 22(1), 1463–1474 (2019)

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