Effects of Different High Hydrostatic Pressure and Soaking Solutions on Dough Rheology, Thermo-Mechanical Behaviour and in Vitro Starch Digestibility of Sweet Potato-Wheat Bread
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Publisher
Elsevier BV
Reference54 articles.
1. Peeling, drying temperatures, and sulphitetreatment affect physicochemical properties and nutritional quality of sweet potato flour;M Ahmed;Food Chemistry,2010
2. Structural properties of gluten modified by ascorbic acid and transglutaminase;A Amiri;International Journal of Food Properties,2017
3. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads;A Angioloni;Journal of Cereal Science,2012
4. Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure;Alessandro Angioloni;Journal of Food Engineering,2012
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