The effect l-ascorbic acid on the rheological properties of soy–wheat dough: a comparison of raw and physically modified soy flours-Reference-Cited by-同舟云学术

The effect l-ascorbic acid on the rheological properties of soy–wheat dough: a comparison of raw and physically modified soy flours

Published:2006-02 Issue:4 Volume:72 Page:339-345
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Maforimbo Elizabeth,Nguyen Minh,Skurray Geoffrey R.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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4. Food, the chemistry of its components;Coultate,1996

5. Soybean flour lipoxygenase isoenzymes, effects on wheat flour rheological and bread making properties;Cumbee;Journal of Food Science,1997

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