Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread
Author:
Affiliation:
1. Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine 33100 Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15585
Reference62 articles.
1. Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
2. Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay
3. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality
4. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
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