Author:
Baranzelli Julia,Kringel Dianini Hüttner,Colussi Rosana,Paiva Flávia Fernandes,Aranha Bianca Camargo,Miranda Martha Zavariz de,Zavareze Elessandra da Rosa,Dias Alvaro Renato Guerra
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Reference34 articles.
1. Approved methods of analysis;AACC International,2010
2. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread;Abera;Food Sciences and Nutrition,2017
3. Association of physicochemical with technological properties of wheat;Banu;International Journal of Food Science and Technology,2015
4. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2013
5. Rheological properties of wheat flour dough and pan bread with wheat bran;Boita;Journal of Cereal Science,2016
Cited by
77 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