The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours-Reference-Cited by-同舟云学术

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The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours

Published:2024-05 Issue: Volume:117 Page:103925
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Tok Ӧzlem,Tuncel Necati Barış^ORCID

Publisher

Elsevier BV

Reference36 articles.

1. Approved Methods of American Association of Cereal Chemists,2000

2. Gelling behavior of defatted soybean flour dispersions due to microwave treatment: textural, oscillatory, microstructural and sensory properties;Bhattacharya;J. Food Eng.,2007

3. Health benefits of resistant starch: a review of the literature;Bojarczuk;J. Funct.Foods,2022

4. In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment;Chen;J. Cereal. Sci.,2015

5. Impact of heat moisture treatment and hydration level on physico-chemical and viscoelastic properties of doughs from wheat-barley composite flours;Collar;Eur. Food Res. Technol.,2018

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