Interaction Between Glycolipids and Wheat Flour Macromolecules in Breadmaking-Reference-Cited by-同舟云学术

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Interaction Between Glycolipids and Wheat Flour Macromolecules in Breadmaking

Published:1973 Issue: Volume: Page:153-188
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Pomeranz Y.

Publisher

Elsevier

Reference93 articles.

1. Uber die Lipide des Weizens;Acker;Getreide Mehl,1968

2. The relation of fats to texture, crumb and volume of bread;Baker;Cereal Chem.,1942

3. The role that fat plays in continuous breadmaking;Baldwin;Cereal Sci. Today,1963

4. Fat systems for continuous mix bread;Baldwin;Cereal Sci. Today,1965

5. A sulfur-bearing constituent of the petroleum-ether extract of wheat flour;Balls;Cereal Chem.,1940

Cited by 20 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

1. Macromolecules Interactions in Food Formulations;Food Formulation;2021-03-05

2. Recent developments of oleogel utilizations in bakery products;Critical Reviews in Food Science and Nutrition;2019-08-06

3. Tandem MS Characterization of Endosperm Lipid Profile in Isogenic Waxy Wheat Versus Wildtype Parent Cultivars;Journal of the American Oil Chemists' Society;2016-04-08

4. Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes;Journal of the Institute of Brewing;2015-09-17

5. Fourier Transform Infrared (FT-IR) Microspectroscopic Genetic Expression of the Waxy Trait in Isogenic Durum and Common Wheat;Cereal Chemistry Journal;2012-03

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