Milling fractionation of rye produces different sensory profiles of both flour and bread-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Milling fractionation of rye produces different sensory profiles of both flour and bread

Published:2003-09 Issue:6 Volume:36 Page:577-583
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Heiniö Raija-Liisa,Liukkonen Kirsi-Helena,Katina Kati,Myllymäki Olavi,Poutanen Kaisa

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Dietary intake of whole grain vs. recommendations;Adams;Cereal Foods World,2000

2. Rye production and uses worldwide;Bushuk;Cereal Foods World,2001

3. Optimizing the diet with whole grains;Clydesdale;Critical Reviews in Food Science and Nutrition,1994

4. Milling of whole grain rye to obtain fractions with different dietary fibre characteristics;Glitsø;Journal of Cereal Science,1999

5. Flavour of cereal products—a review;Grosch;Cereal Chemistry,1997

Cited by 64 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. Role of Vision in Sensory Science;Advances in Environmental Engineering and Green Technologies;2024-05-31

2. Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates;Foods;2023-07-07

3. Breeding cereal rye (Secale cereale) for quality traits;Crop Science;2023-06-13

4. Preference for feed, but not growth performance, is reduced if hybrid rye replaces corn in diets for growing pigs;Animal Feed Science and Technology;2023-02

5. Fermented plant-based foods (e.g., tofu, sauerkraut, sourdough);Engineering Plant-Based Food Systems;2023

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP