Author:
Wang Jin-shui,Zhao Mou-ming,Zhao Qiang-zhong
Subject
Biochemistry,Food Science
Reference21 articles.
1. Rheology and chemistry of dough;Bloksma,1988
2. Interactions in wheat dough;Bushuk,1998
3. Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography;Dachkevitch;Cereal Chemistry,1998
4. Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough;Don;Journal of Cereal Science,2003
5. The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough;Don;Journal of Cereal Science,2005
Cited by
40 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