Subject
Biochemistry,Food Science
Reference71 articles.
1. Gas occlusion during dough mixing;Baker;Cereal Chem.,1946
2. The bubble size distribution in wheat flour dough;Bellido;Food Res. Int.,2006
3. High-performance liquid chromatography of cereal proteins;Bietz,1986
4. Transgenic wheats with elevated levels of Dx5 and Dy10 high-molecular- weight glutenin subunits yield doughs with increased mixing strength and tolerance;Blechl;J. Cereal Sci.,2007
5. Dough structure, dough rheology and baking quality;Bloksma;Cereal Foods World,1990
Cited by
32 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献