Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources-Reference-Cited by-同舟云学术

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Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources

Published:2020-05 Issue: Volume:93 Page:102937
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Li Yao,Liu Haibo,Wang Yuyan,Shabani Kinyoro Ibrahim,Qin Xiaoli,Liu Xiong

Funder

National Barley and Highland Barley Industry Technology System Program

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference32 articles.

1. Method 54-10.01. Physicaldough Test Procedure,2010

2. Method 54-21.02. Constant Weight Flour Procedure,2010

3. Grain, flour and bread-making properties of eight Pakistani hard white spring wheat cultivars grown at three different locations for 2 years;Anjum;Int. J. Food Sci. Technol.,2000

4. Enrichment of food staples through plant breeding: a new strategy for fighting micronutrient malnutrition;Bouis;Nutrition,2000

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2. Ginger (Zingiber officinale Roscoe): A potential source of fibre and antioxidant, and its effect on rheological characteristics of soft wheat dough, and physicochemical properties of cookies;International Food Research Journal;2024-04-30

3. Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso;Cereal Chemistry;2023-09-20

4. Evaluation of Starch Properties for Selecting Sorghum Planted under Environmental Stress with Superior Noodle‐Making Properties;Starch - Stärke;2023-05

5. Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles;Foods;2023-03-02

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