Funder
National Key Research and Development Program of China
Henan Key Laboratory of Cold Chain Food Quality and Safety Control
Reference43 articles.
1. Approved methods of the American Association of Cereal Chemists, methods 44-15A (moisture), 08-01(ash), 30-10(fat), 76-12(starch), 46-08 (protein); 76-21 (pasting properties), 54-21(Farinographic properties);AACC,2000
2. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;Journal of Food Engineering,2015
3. Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour;Anggraeni;Food Research,2018
4. Model for gelatinization of wheat starch in a twin-screw extruder;Cai;Journal of Food Science,2010
5. Nutritional effects of extrusion-cooking;Cheftel;Food Chemistry,1986
Cited by
24 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