登录 注册 会员服务 联系我们

Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread

  • Published:2017-05 Issue: Volume:75 Page:10-16
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Jia Chunli,Yang Wendan,Yang Zixuan,Ojobi Omedi Jacob

Funder

National Natural Science Foundation of China

Key Science and Technology R&D Program of Jiangsu Province China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Approved Methods of the AACC;American Association of Cereal Chemistry (AACC),2010

2. Assessing genotypic softness in single wheat kernels using starch granule-associated friabilin as a biochemical marker;Bettge;Euphytica,1995

3. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study;Cheetham;Carbohydr. Polym.,1998

4. Loss of crystalline and molecular order during starch gelatinization: origin of the enthalpic transition;Cooke;Carbohydr. Res.,1992

5. Enzymes and Their Role in Cereal Technology;Drapron,1987
同舟云学术

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