Effect of apple fibre on textural and relaxation properties of wheat chips dough-Reference-Cited by-同舟云学术

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Effect of apple fibre on textural and relaxation properties of wheat chips dough

Published:2016-06 Issue:3 Volume:8 Page:457-472
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:

Karaman S.¹,Yilmaz M.T.²,Toker Ö.S.²,Yuksel F.³,Kayacier A.⁴,Dogan M.¹

Affiliation:

1. Erciyes University, Engineering Faculty, Food Engineering Department, 38039 Kayseri, Turkey

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

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

4. Bursa Technical University, Natural Sciences, Architecture and Engineering Faculty, Food Engineering Department, 16330 Bursa, Turkey

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0725

Reference69 articles.

1. Rheological properties of water insoluble date fiber incorporated wheat flour dough

2. Stress relaxation characteristics of low-fat chicken sausages made in Argentina

Cited by 2 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. The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and bread;Journal of Cereal Science;2021-05

2. Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough;Journal of Cereal Science;2017-09

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