Role of particle size in modulating starch digestibility and textural properties in a rye bread model system-Reference-Cited by-同舟云学术

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Role of particle size in modulating starch digestibility and textural properties in a rye bread model system

Published:2024-08 Issue: Volume:190 Page:114565
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tagliasco Marianna^ORCID,Font Guillem^ORCID,Renzetti Stefano^ORCID,Capuano Edoardo,Pellegrini Nicoletta^ORCID

Publisher

Elsevier BV

Reference44 articles.

1. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread;Andersson;Journal of Agricultural and Food Chemistry,2009

2. Molecular weight distribution and content of water-extractable β-glucan in rye crisp bread;Andersson;Journal of Cereal Science,2008

3. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007

4. Light microscopic investigations of cereal grains, doughs and breads;Autio;LWT - Food Science and Technology,2001

5. Rheological properties and baking performance of rye dough as affected by transglutaminase;Beck;Journal of Cereal Science,2011

Cited by 2 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. The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method;Foods;2024-08-07

2. Glycaemic Index of Bakery Products and Possibilities of Its Optimization;Applied Sciences;2024-07-11

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