Author:
Zhang Huijuan,Liu Shuchang,Feng Xuejia,Ren Feiyue,Wang Jing
Reference99 articles.
1. Studies on physical, chemical and rheological characteristics of pasta dough influenced by inulin;Afshinpajouh;African Journal of Food Science,2014
2. Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure;Ammar;Internatianal Journal of Biological Macromolecules,2020
3. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012
4. Armero, E., & Collar, C. (1996). Antistaling additive effects on fresh wheat bread quality. 2(5), 323-333.
5. Improving quality: Modified celluloses applied to bread dough with high level of resistant starch;Arp;Food Hydrocolloids,2021
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