Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles

Author:

Shi Zhaojian,Liu Ling,Zhang Kailong,Wang Xiaolong,Ma Zhen,Ren Tian,Li Xiaoping,Xu Bin,Hu Xinzhong

Funder

Shaanxi Province Department of Science and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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2. Reactivity of wheat gluten protein during mechanical mixing: radical and nucleophilic reactions for the addition of molecules on sulfur;Auvergne;Biomacromolecules,2008

3. Protein network analysis - a new approach for quantifying wheat dough microstructure;Bernklau;Food Res. Int.,2016

4. Breadmaking studied by light and transmission electron microscopy;Bechtel;Cereal Chem.,1978

5. Determination of sh- and ss-groups in some food proteins using ellman's reagent;Beveridge;J. Food Sci.,1974

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