Baking properties of flour and nutritional value of rye bread with brewer's spent grain-Reference-Cited by-同舟云学术

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Baking properties of flour and nutritional value of rye bread with brewer's spent grain

Published:2021-10 Issue: Volume:150 Page:111955
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Czubaszek Anna,Wojciechowicz-Budzisz Agata^ORCID,Spychaj Radosław,Kawa-Rygielska Joanna

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Approved methods of the AACC;Aacc (American Association of Cereal Chemists),2000

2. Functional and nutritional properties of spent grain enhanced Cookies;Ajanaku;American Journal of Food Technology,2011

3. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

4. AOAC official methods of analysis,2012

5. Structural changes in cell walls of rye doughs during incubation;Autio,1995

Cited by 20 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. Predictive modelling on the effects of the critical parameters in grain storage systems: A case study in the Philippines;Journal of Stored Products Research;2024-06

2. Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties;Applied Sciences;2024-03-26

3. Cereal crops: A valid option for bio-fortification and development of nutrient-dense food in developing and developed countries in Asia and Africa;Advances in Agronomy;2024

4. Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites;Food Research International;2023-10

5. The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain;Foods;2023-09-22

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