Rheological and breadmaking properties of wheat samples infected withFusarium spp.
Author:
Publisher
Springer Science and Business Media LLC
Subject
Toxicology,Microbiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF03036717.pdf
Reference6 articles.
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2. Birzele B, Prange A, Krämer J (2000) Deoxynivalenol and ochratoxin A in German wheat and changes of level in relation to storage parameters. Food Add. Contam. 17: 1027–1035.
3. Wieser H, Antes S, Seilmeier W (1998) Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chem. 75: 644–650.
4. Kieffer R, Garnreiter F, Belitz H-D (1981) Beurteilung von Teigeigenschaften durch Zugversuche im Mikromaßstab. Z. Lebensm. Unters. Forsch. 172: 193–194.
5. Kieffer R, Wieser H, Henderson MH, Graveland A (1998) Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. J. Cereal Sci. 27: 53–60.
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