Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours-Reference-Cited by-同舟云学术

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Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours

Published:2007-09 Issue:2 Volume:46 Page:119-131
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Fustier P.,Castaigne F.,Turgeon S.L.,Biliaderis C.G.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

1. Method 08-01, Method 44-15A, Method 54-30, Method 76-30A, Method 56.11,2000

2. Factors affecting cookie flour quality;Abboud;Cereal Chemistry,1985

3. AOAC, 1970. Official Methods of Analysis 31.005. Moisture Content of Cookies.

4. AOAC, 2000. Official Methods of Analysis 922.06. Fat in Flour, Method 32.1.14.

5. Stress relaxation of wheat flour doughs following bubble inflation or lubricated squeezing flow and its relation to wheat quality;Bartolucci,2000

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