Optimisation of time/temperature treatment, for heat treated soft wheat flour-Reference-Cited by-同舟云学术

Optimisation of time/temperature treatment, for heat treated soft wheat flour

Published:2012-12 Issue:3 Volume:113 Page:422-426
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Neill G.,Al-Muhtaseb Ala’a H.,Magee T.R.A.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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2. The nature of the starch protein interface in wheat endosperm;Barlow;Cereal Chemistry,1973

3. Cauvain, S.P., Hodge, G., Muir, D.M., & Dodds, N.J. (1976). Treatment of grain. U.S., A23B 4/04.

4. Alternative to Chlorination for cake flour production;Cauvain,1999

5. Cook, S. (2002). Factors affecting the production of cakes from heat-treated cake flour. Review 20 (Suppl. 1 ed.) Campden & Chorleywood Food Research Association Group.

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