Pregelatinized Rice Flours in Composite Blends for Breadmaking-Reference-Cited by-同舟云学术

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Pregelatinized Rice Flours in Composite Blends for Breadmaking

Published:1988-10 Issue:4 Volume:21 Page:408-414
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Sharma H.R.,Rasper V.F.,van de Voort F.R.

Publisher

Elsevier BV

Subject

General Computer Science

Reference21 articles.

1. Approved Methods of the American Association of Cereal Chemists,1983

2. Degree of gelatinization of cooked rice;Birch;Stärke,1973

3. Composite flours;de Ruiter,1978

4. Pregelatinized cara (water yam) flour: Effect on dough and bread quality;El-Dash;Cereal Chem.,1978

5. Application and control of thermoplastic extrusion of cereals for food and industrial uses;El-Dash,1984

Cited by 3 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. Bread-baking technology;Kent's Technology of Cereals;2018

2. Bread-baking Technology;Kent's Technology of Cereals;1994

3. Pasting of Wheat Flour Extrudates Containing Conventional Baking Ingredients;Journal of Food Science;1993-05

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