Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration-Reference-Cited by-同舟云学术

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Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration

Published:2017-08-14 Issue:3 Volume:9 Page:313-321
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Yildiz Ö.¹,Toker O.S.²,Yüksel F.³,Cavus M.¹,Ceylan M.M.¹,Yurt B.⁴

Affiliation:

1. Food Engineering Department, Engineering Faculty, Iğdır University, 76000 Iğdır, Turkey.

2. Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, 34210 Istanbul, Turkey.

3. Food Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29100 Gümüşhane, Turkey.

4. Food Engineering Department, Faculty of Engineering and Architecture, Bingöl University, 12000 Bingöl, Turkey.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0817

Reference35 articles.

1. Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

2. Un işleme ajanlar241259

3. Food texture and viscosity: concept and measurement

Cited by 4 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. Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid;International Journal of Food Science & Technology;2021-12-21

2. Improvement of pasting and textural properties of sunn‐damaged wheat flour using tea waste extracts;Journal of Food Processing and Preservation;2021-07-18

3. Effect of sugar type and concentration on pasting and textural properties of corn starch in water and skim milk;Cereal Chemistry;2020-07-05

4. Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design;Quality Assurance and Safety of Crops & Foods;2018-12-13

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