Feature of air classification product in wheat milling: Physicochemical, rheological properties of filter flour-Reference-Cited by-同舟云学术

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Feature of air classification product in wheat milling: Physicochemical, rheological properties of filter flour

Published:2013-05 Issue:3 Volume:57 Page:537-542
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wang Jinshui,Xie Anguo,Zhang Changfu

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Approved Methods of AACC-Method;AACC (American Association of Cereal Chemists),2000

2. Effects of lipids and emulsifiers on alveograph characteristics;Addo;Cereal Chemistry,1992

3. Micronutrient fortification of wheat flour: recent development and strategies;Akhtar;Food Research International,2011

4. Physiology and biochemistry of source-regulated protein accumulation in the wheat grain;Atilio;Journal of Plant Physiology,2007

5. Relationship between lipid content and composition and loaf volume of twenty-six common spring wheat;Bekes;Cereal Chemistry,1986

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2. Physicochemical characteristics of air classification products of sprouted wheat (Zhoumai 27) flour;International Journal of Food Science & Technology;2023-06-14

3. Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review;International Journal of Food Science & Technology;2022-10-14

4. Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread;LWT;2022-05

5. Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding;Journal of Food Measurement and Characterization;2022-03-15

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