Effects of baking on protein and aqueous ethanol-extractable carbohydrate in white bread fractions-Reference-Cited by-同舟云学术

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Effects of baking on protein and aqueous ethanol-extractable carbohydrate in white bread fractions

Published:1989-09 Issue:2 Volume:10 Page:139-147
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Westurlund E.,Theander O.,Åman P.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference17 articles.

1. Auftrennung von Gesamtgliadin aus unterschiedlich hitzebelasteten Weizenmehlen mittels Phasenumkehr-Hochdruckflüssig-Chromatographie

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1. Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan;Carbohydrate Polymers;2024-04

2. Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves;Journal of Food Processing and Preservation;2023-12-05

3. Unveiling the Breadmaking Transformation: Structural and Functional Insights into Arabinoxylan;2023

4. Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition;Food Reviews International;2021-02-15

5. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads;Food Chemistry;2020-12

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