Waxy starch as dough component and anti-staling agent in gluten-free bread
Author:
Funder
Ministerstwo Nauki i Szkolnictwa Wyższego
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Image processing with ImageJ;Abramoff;Biophotonics International,2004
2. Staling of bread as affected by waxy wheat flour blends;Bhattacharya;Cereal Chemistry,2002
3. Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions;Bortnowska;Food Hydrocolloids,2014
4. Gluten-free bakery and pasta products: Prevalence and quality improvement;Gao;International Journal of Food Science and Technology,2018
5. Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance;Garzόn;International Journal of Food Science and Technology,2017
Cited by 32 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. Native and Modified Starches for Bakery and Confectionery Products;Current Food Science and Technology Reports;2024-06-20
2. Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties;Food and Bioprocess Technology;2024-03-18
3. Highly-branched modification of starch: An enzymatic approach to regulating its properties;Food Hydrocolloids;2024-02
4. Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes;Foods;2023-12-30
5. Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread;Acta Universitatis Cibiniensis. Series E: Food Technology;2023-06-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3