Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance-Reference-Cited by-同舟云学术

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Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

Published:2017-02-22 Issue:4 Volume:52 Page:1000-1008
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Garzón Raquel¹,Rosell Cristina M.¹,Malvar Rosa A.²,Revilla Pedro²

Affiliation:

1. Institute of Agrochemistry and Food Technology (IATA-CSIC); C/Agustin Escardino, 7 Paterna Valencia 46980 Spain

2. Misión Biológica de Galicia (CSIC); Apartado 28 Pontevedra 36080 Spain

Funder

Spanish Plan for Research and Development

Consejo Superior de Investigaciones Científicas

European Regional Development Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13364/fullpdf

Reference26 articles.

1. Factors affecting rapid visco analyser curves for the determination of maize kernel hardness;Almeida-Dominguez;Journal of Cereal Science,1997

2. Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality;Brites;Food Bioprocess Technology,2010

3. Garzón , R. Rosell , C.M. 2014 A systematic study of breadmaking settings for obtaining small scale bread

4. Metabolite analyses of grain from maize hybrids grown in the United States under drought and watered conditions during the 2002 field season;Harrigan;Journal of Agricultural and Food Chemistry,2007

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4. Traditional Foods From Maize (Zea mays L.) in Europe;Frontiers in Nutrition;2022-01-07

5. Nutritional Value of Whole Maize Kernels from Diverse Endosperm Types and Effects on Rheological Quality;Agronomy;2021-12-10

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