Thiols in flour and breadmaking quality
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 18 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 influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making;Food Research International;2022-11
2. Nutritional supremacy of pearl- and foxtail millets: assessing the nutrient density, protein stability and shelf-life of flours in millets and cereals for developing nutri-stable foods;Journal of Plant Biochemistry and Biotechnology;2022-02-12
3. The use of redox agents in breadmaking;Breadmaking;2020
4. Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat;Cereal Chemistry Journal;2017-03
5. Destabilization of wheat dough: Interrelation between CO 2 and glutathione;Innovative Food Science & Emerging Technologies;2016-04
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