Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour-Reference-Cited by-同舟云学术

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Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour

Published:2022-03 Issue: Volume:104 Page:103426
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Rahman Md Mahfuzur^ORCID,Ohm Jae‐Bom,Simsek Senay^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference23 articles.

1. Antistaling additive effects on fresh wheat bread quality;Armero;Food Sci Technol Int,1996

2. Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure;Batey;Cereal Chem,1991

3. AACC International Approved Methods of Analysis,2009

4. Interactive effects of flour, starter and enzyme on bread dough machinability;Collar;Z Lebensm Unters Forsch,1998

5. Principles of Cereal Science and Technology;Delcour,2010

Cited by 3 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. Comprehensive Review of the Quality and Processing Suitability of U.S. Hard Red Spring Wheat: Current Strategies, Challenges, and Future Potential Scope;Agriculture;2024-05-29

2. Registration of ‘ND Frohberg’ hard red spring wheat;Journal of Plant Registrations;2023-04-29

3. Synthesis of Bivalent Ni(II), Cu(II) and Zn(II) Complexes of Azodicarbonamide in Mixture of Methanol and Aqueous Solvents: Spectral Characterizations and Anti-Microbial Studies;Crystals;2023-02-21

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