Author:
Li Zhen,Dong Ying,Xiao Xiang,Zhou Xing-hua
Funder
National Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
1. Effects of barley flour and barley protein isolate addition on rheological and sensory properties of pita bread;Alu'Datt;Journal of Food Quality,2014
2. Autio, K., Härkönen, H., Parkkonen, T., Frigård, T., Poutanen, K., Siika-Aho, M. & åman, P. (1996). Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the structural and baking characteristics of rye doughs. LWT - Food Science and Technology, 29, 18–27. doi:10.1006/fstl.1996.0003.
3. Physicochemical properties of roller-milled barley bran and flour;Bhatty;Cereal Chemistry,1993
4. Sequence statistics and solution conformation of a barley (1 leads to 3, 1 leads to 4)-beta-D-glucan;Buliga;Carbohydrate Research,1986
5. Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours;Choi;Food Science & Biotechnology,2011
Cited by
17 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