Protein enrichment and its effects on gluten-free bread characteristics-Reference-Cited by-同舟云学术

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Protein enrichment and its effects on gluten-free bread characteristics

Published:2013-09 Issue:1 Volume:53 Page:346-354
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Storck Cátia Regina,da Rosa Zavareze Elessandra,Gularte Marcia Arocha,Elias Moacir Cardoso,Rosell Cristina Molina,Guerra Dias Alvaro Renato

Funder

CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), Consejo Superior de Investigaciones Científicas (CSIC)

CYTED

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Approved methods of the American Association of Cereal Chemists,1995

2. Official methods of analysis of the AOAC International,1995

3. Texture properties of formulated wheat doughs: relationships with dough and bread technological quality;Armero;Zeitschrift für Lebensmitteluntersuchung und -Forschung A,1997

4. Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples;Bollaín;Journal of Food Engineering,2006

5. Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase catalysed crosslinking;Bonet;Cereal Chemistry,2006

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