The effect on baking quality of interaction between milling fractions during the storage of wholemeal flour-Reference-Cited by-同舟云学术

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The effect on baking quality of interaction between milling fractions during the storage of wholemeal flour

Published:1986-07 Issue:3 Volume:4 Page:225-232
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Barnes P.J.,Lowy G.D.A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference11 articles.

1. Lipids in Cereal Technology;Shearer,1983

2. Storage of Cereal Grains and their Products;Zeleny,1954

3. Flour Milling;Lockwood,1960

4. Annual Report of the National Food Survey Committee; Household Food Consumption and Expenditure, 1982,1984

Cited by 14 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. Biochemical, functional, and nutritive changes during storage;Storage of Cereal Grains and Their Products;2022

2. Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition;Cereal Foods World;2017-01

3. Fiber from fruit pomace: A review of applications in cereal-based products;Food Reviews International;2016-12-23

4. Effect of Outer Bran Layers from Germinated Wheat Grains on Breadmaking Properties;Cereal Chemistry Journal;2010-05

5. Processing and Cooking Effects on Lipid Content and Stability of α-Linolenic Acid in Spaghetti Containing Ground Flaxseed;Journal of Agricultural and Food Chemistry;2002-02-07

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