Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review-Reference-Cited by-同舟云学术

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Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Published:2019-01-15 Issue:3 Volume:18 Page:775-797
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Thakur S.¹,Scanlon M. G.²^ORCID,Tyler R. T.³,Milani A.⁴,Paliwal J.¹^ORCID

Affiliation:

1. Dept. of Biosystems Eng.; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2

2. Dept. of Food and Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2

3. Dept. of Food and Bioproduct Sciences; Univ. of Saskatchewan; 51 Campus Drive SK Canada S7N 5AB

4. Buhler Inc; 13105 12th Ave. N. Plymouth MN U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12413/fullpdf

Reference203 articles.

1. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry;Afoakwa;Food Chemistry,2009

2. A kinetic interpretation of textural changes in black beans during prolonged storage;Aguilera;Journal of Food Science,1987

3. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties;Ambigaipalan;Food Research International,2011

4. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas;Anton;Food Chemistry,2008

5. Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten;Araki;Food Science and Technology Research,2009

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