Author:
Hellemans T.,Nekhudzhiga H.,Van Bockstaele F.,Wang Y.J.,Emmambux M.N.,Eeckhout M.
Funder
FWO, Research Foundation Flanders
VLIR-UOS Global Minds
Subject
Biochemistry,Food Science
Cited by
13 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. Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour;Journal of Agricultural and Food Chemistry;2024-06-03
2. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics;International Journal of Biological Macromolecules;2024-06
3. Cacay seed cake flour (Caryodendron orinocense Karst), physical, functional, rheological and structural properties;Future Foods;2024-06
4. Protein Flour of Cacay (Caryodendron Orinocense Karst), Physical, Functional, Rheological and Structural Properties;2024
5. Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour;Journal of Food Science;2023-12-21