Author:
Dahiya Seema,Bajaj Bijender Kumar,Kumar Anil,Tiwari Santosh Kumar,Singh Bijender
Funder
Maharshi Dayanand University
University Research Scholarship
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering
Reference169 articles.
1. Bakery Science and Cereal Technology;Khetarpaul,2005
2. The use of starch processing enzymes in the food industry;Synowiecki,2007
3. Wheat flour constituents: how they impact bread quality, and how to impact their functionality;Goesaert;Trends Food Sci. Technol.,2005
4. Influence of native lipids on the rheological properties of wheat flour dough and gluten;Georgopoulos;J. Texture Stud.,2006
5. Expansion capacity of doughs: methodology and applications;Gandikota;J. Cereal Sci.,2005
Cited by
54 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