Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture-Reference-Cited by-同舟云学术

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Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Published:2018-03 Issue: Volume:89 Page:466-474
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Graça C.,Fradinho P.,Sousa I.,Raymundo A.^ORCID

Funder

Foundation for Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Approved methods of analysis;AACC International,1999

2. Approved methods of analysis;AACC International,2011

3. Approved methods of analysis;AACC International,2011

4. Physical properties of cereal products;Arozanena,2012

5. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends;Arufe;Food Research International,2017

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