Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products-Reference-Cited by-同舟云学术

Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products

Published:2020-03 Issue: Volume:309 Page:125673
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wójtowicz Agnieszka,Oniszczuk Anna,Kasprzak Kamila,Olech Marta,Mitrus Marcin,Oniszczuk Tomasz

Funder

Polish Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. AACC. (2000). Approved methods of the American Association of Cereal Chemists. (10th ed.). St. Paul, MN, US: The American Association of Cereal Chemists.

2. Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products;Abdel-Aal;Journal of Food Composition and Analysis,2002

3. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

4. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread;Bonafaccia;Food Chemistry,2000

5. Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure;Bouasla;LWT- Food Science and Technology,2017

Cited by 21 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. Research of quality indicators of different types of wholegrain flour;Scientific Horizons;2023-08-10

2. Comparative Analysis of miRNA Expression Profiles under Salt Stress in Wheat;Genes;2023-08-04

3. Ancient Wheats—A Nutritional and Sensory Analysis Review;Foods;2023-06-19

4. Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat;Nutrients;2023-02-06

5. Mainstream Cereals: Einkorn;Reference Module in Food Science;2023