Author:
Angioloni Alessandro,Collar Concha
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference27 articles.
1. Using of hazelnut testa as a source of dietary fibre in breadmaking;Anil;Journal of Food Engineering,2007
2. Bread staling assessment of enzyme supplemented pan breads by dynamic and static deformation measurements;Bollaín;European Food Research and Technology,2005
3. Utilisation of glucagel in the β-glucan enrichment of breads: a physicochemical and nutritional evaluation;Brennan;Food Research International,2007
4. Cato, L., Rafael, L. G. B., Gan, J., & Small, D. M. (2002). The use of rice flour and hydrocolloids gums for gluten free breads. In Proceedings of the 51st Australian cereal chemistry conference (pp. 304–308).
5. Novel high fibre and whole grain breads;Collar,2008
Cited by
79 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