Author:
Renzetti Stefano,Dal Bello Fabio,Arendt Elke K.
Subject
Biochemistry,Food Science
Reference47 articles.
1. Approved methods of the American Association of Cereal Chemists, 10th ed. Methods 44-15A and 46-30,2000
2. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads;Ahlborn;Cereal Chemistry,2005
3. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs;Amemiya;Journal of Food Engineering,1992
4. Purification and characteristics of a novel transglutaminase derived from microorganisms;Ando;Agricultural and Biological Chemistry,1989
5. Standard-Methoden für Getreide, Mehl und Brot. 7. Uberarbeitete und erweiterte Auflage,1994
Cited by
198 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