Fractionation-reconstitution studies to determine the functional properties of rye flour constituents
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference25 articles.
1. Rye flour enriched with arabinoxylans in rye bread making;Buksa;Food Sci. Technol. Int.,2015
2. The influence of native and modified arabinoxylan preparations on baking properties of rye flour;Buksa;J. Cereal Sci.,2013
3. Rheological behavior of undeveloped and developed wheat dough;Campos;Cereal Chem.,1997
4. Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough;Döring;J. Food Eng.,2015
5. Colorimetric method for routine measurement of dietary fibre as non-starch polysaccharides. A comparison with gas-liquid chromatography;Englyst;Food Chem.,1987
Cited by 9 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. Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties;Applied Sciences;2024-03-26
2. Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions;Foods;2023-10-30
3. Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough;Innovative Food Science & Emerging Technologies;2023-07
4. Screening and use of nutritional and health-related benefits of the minor crops;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023
5. Rye: Current state and future trends in research and applications;Acta Alimentaria;2021-11-15
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