Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread-Reference-Cited by-同舟云学术

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Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

Published:2018-11-08 Issue:2 Volume:54 Page:576-582
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ning Jingming¹²^ORCID,Hou Gary G.²³,Sun Jingjing¹,Zhang Zhengzhu¹,Wan Xaiochun¹

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; Hefei 230036 China

2. Wheat Marketing Center, Inc.; 1200 NW Naito Parkway, Suite 230 Portland OR 97209 USA

3. SPC Group; 2620 Nambusunhwan-ro Seochu-gu Seoul 06737 South Korea

Funder

The Modern Agriculture (Tea) Special System of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.14016/fullpdf

Reference27 articles.

1. Impact of green tea extract and fungal Alpha-Amylase on dough proofing and steaming;Ananingsih;Food and Bioprocess Technology,2013

2. Using of hazelnut testa as a source of dietary fiber in breadmaking;Anil;Journal of Food Engineering,2007

3. Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology;Bae;Journal of Cereal Science,2014

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