Effect of ultraviolet irradiation on wheat (Triticum aestivum) flour: Study on protein modification and changes in quality attributes-Reference-Cited by-同舟云学术

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Effect of ultraviolet irradiation on wheat (Triticum aestivum) flour: Study on protein modification and changes in quality attributes

Published:2020-11 Issue: Volume:96 Page:103094
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Kumar Amit,Rani Poonam,Purohit Soumya Ranjan,Rao Pavuluri Srinivasa

Funder

Ministry of Human Resources Development, Government of India

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

2. The structure and properties of different types of starch exposed to UV radiation: a comparative study;Bajer;Carbohydr. Polym.,2013

3. Free radical formation in UV- and gamma-irradiated cassava starch;Bertolini;Carbohydr. Polym.,2001

4. Photodegradation of cassava and corn starches;Bertolini;J. Agric. Food Chem.,2001

5. Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics;Berton;Powder Technol.,2002

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