Fabrication and characterization of oat flour processed by different methods-Reference-Cited by-同舟云学术

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Fabrication and characterization of oat flour processed by different methods

Published:2020-11 Issue: Volume:96 Page:103123
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

He Chengxin,Zheng Jun,Liu Fengjie,Woo Meng Wai,Xiong Hua,Zhao Qiang

Funder

Natural Science Fund for Distinguished Young Scholars

Major Science and Technology Program

Key Research Project of Science and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference32 articles.

1. Approved methods of the American association of cereal chemists;AACC;Methods,2000

2. The use of bulk density measurements as flowability indicators;Abdullah;Powder Technol.,1999

3. A review on the angle of repose of granular materials;Beakawi Al-Hashemi;Powder Technol.,2018

4. Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism;Chen;Food Hydrocolloids,2012

5. Structural and mechanical properties of biopolymer gels;Clark;Food Polym. Gels Colloid.,1991

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