Subject
General Chemical Engineering,General Chemistry,Food Science
Reference39 articles.
1. Relationship between lipid-content and composition and loaf volume of 26 common spring wheats;Bekes;Cereal Chemistry,1986
2. New approaches to study the molecular basis of the mechanical properties of gluten;Belton;Journal of Cereal Science,2005
3. Interfacial behavior of wheat puroindolines: Study of adsorption at the air-water interface from surface tension measurement using Wilhelmy plate method;Biswas;Journal of Colloid and Interface Science,2001
4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
5. Bread aeration and dough rheology: An introduction;Campbell,2012
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