Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor-Reference-Cited by-同舟云学术

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Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Published:2018-10 Issue: Volume:264 Page:126-134
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Janssen Frederik^ORCID,Wouters Arno G.B.,Pauly Anneleen,Delcour Jan A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. AACCI. Approved Methods of Analysis, 11th ed. AACC International, St. Paul, MN, USA.

2. Official methods of analysis;AOAC,1995

3. Supercentrifugates from dough;Baker;Cereal Chemistry,1946

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Interfacial rheological properties of adsorbed protein layers and surfactants: A review;Bos;Advances in Colloid and Interface Science,2001

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