Comparison of Protein and Starch Content of Substituted and Complete Triticales (XTriticosecaleWittmack): Contribution to Functional Properties-Reference-Cited by-同舟云学术

Comparison of Protein and Starch Content of Substituted and Complete Triticales (XTriticosecaleWittmack): Contribution to Functional Properties

Published:2013-05-13 Issue:2 Volume:17 Page:421-432
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Navarro-Contreras Ana L.¹,Chaires-González Carlos F.¹,Rosas-Burgos Ema C.¹,Borboa-Flores Jesús¹,Wong-Corral Francisco J.¹,Cortez-Rocha Mario O.¹,Cinco-Moroyoqui Francisco J.¹

Affiliation:

1. a Grupo de Investigación en Química Agrícola y Manejo Postcosecha, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora , Hermosillo , México

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.642440

Reference48 articles.

1. Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10

2. Quality of triticale cultivars suitable for growing and bread-making in northern conditions

3. Cytogenetically Engineered Rye Chromosomes 1R to Improve Bread‐making Quality of Hexaploid Triticale

Cited by 17 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

1. Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality;Food Science & Nutrition;2024-03-24

2. Bread making quality parameters of some Ukrainian and Polish triticale cultivars;Euphytica;2024-01-06

3. Triticale;Cereals and Nutraceuticals;2024

4. Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications;Foods;2023-09-13

5. Genetic factors influencing triticale quality for food;Journal of Cereal Science;2023-09