Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti

Published:2018-02 Issue: Volume:240 Page:1154-1160
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gujral Hardeep Singh,Sharma Bharati,Khatri Manali

Funder

Science & Engineering Research Board/Ministry of Food Processing Industries

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase;Al-Rabadi;Journal of Cereal Science.,2009

2. Effect of extrusion process on antioxidant activity, total phenolics and b-glucan content of extrudates developed from barley-fruit and vegetable by-products;Altan;International Journal of Food Science and Technology,2009

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

4. Laboratory and pilot plant extraction and purification of b-glucan from hull-less barley and oat brans;Bhatty;Journal of Cereal Science,1995

5. Milling of regular and waxy starch hulless barley for production of bran and flour;Bhatty;Cereal Chemistry,1997

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

1. Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications;Food Chemistry;2024-12

2. Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences;Food Bioscience;2024-10

3. The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough;Foods;2024-08-16

4. Structural characteristics of β-glucans from various sources and their influences on the short- and long-term starch retrogradation in wheat flour;International Journal of Biological Macromolecules;2024-04

5. Optimization and evaluation of quinoa and chia based gluten free pasta formulation;Food and Humanity;2023-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3