Wheat grain storage at moisture milling: Control of protein quality and bakery performance-Reference-Cited by-同舟云学术

Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Published:2019-04-26 Issue:7 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Meneghetti Volnei Luiz¹²,Pohndorf Ricardo Scherer¹^ORCID,Biduski Bárbara³,Zavareze Elessandra da Rosa¹^ORCID,Gutkoski Luiz Carlos³^ORCID,Elias Moacir Cardoso¹

Affiliation:

1. Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil

2. Federal Institute of Education Science and Technology Farroupilha Panambi Brazil

3. Post‐Graduation Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13974

Reference35 articles.

1. Optimization of Spirulina sp. Drying in Heat Pump: Effects on the Physicochemical Properties and Color Parameters

2. Improvement of the bread quality made from sunn pest (Eurygaster spp.) damaged wheat flours;Dizlek H.;Journal of Agricultural Faculty of Uludag University,2007

3. Extraction of up to 95% of Wheat (Triticum aestivum) Flour Protein Using Warm Sodium Dodecyl Sulfate (SDS) without Reduction or Sonication

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