Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour-Reference-Cited by-同舟云学术

Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour

Published:2023-03-23 Issue: Volume: Page:1-21
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Oyeyinka Samson A.¹²^ORCID,Bassey Ini-Abasy V.²

Affiliation:

1. Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, College of Science, University of Lincoln, Holbeach Campus, UK

2. Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2191874

Reference59 articles.

1. Quality attributes of breads from high‐quality cassava flour improved with wet gluten

2. Effect of wheat bran ball-milling on fragmentation and marker extractability of the aleurone layer

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