Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads-Reference-Cited by-同舟云学术

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Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads

Published:2014-11 Issue: Volume:113 Page:149-158
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Collar Concha,Jiménez Teresa,Conte Paola,Fadda Costantino

Funder

Spanish institutions Consejo Superior de Investigaciones Científicas (CSIC)

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference43 articles.

1. Bread crumb quality assessment: A plural physical approach;Angioloni;European Food Research and Technology,2009

2. Nutritional and functional added value of oat, Kamut, spelt, rye, and buckwheat versus common wheat in breadmaking;Angioloni;Journal of the Science of Food and Agriculture,2011

3. Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads;Angioloni;Journal of Cereal Science,2011

4. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads;Angioloni;LWT – Food Science and Technology,2011

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