Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality
Author:
Affiliation:
1. Department of Food Engineering Ordu University Ordu Turkey
2. Department of Food Engineering Ondokuzmayis University Atakum, Samsun Turkey
3. Department of Plant Sciences North Dakota State University Fargo ND USA
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14919
Reference42 articles.
1. A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats
2. Effect of modified cereal starches on dough and bread quality;Akram N.;Pakistan Journal of Agricultural Sciences,2017
3. Antioxidant Activity of Hazelnut Skin Phenolics
4. Using of hazelnut testa as a source of dietary fiber in breadmaking
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. UTILIZATION OF HAZELNUT SKIN AND HAZELNUT FLOUR IN GLUTEN-FREE CAKES: CORRELATION OF BATTER RHEOLOGY WITH CAKE QUALITY;Gıda;2024-06-15
2. Fındık Kabuğu İlavesinin Fonksiyonel Krakerlerin Kalite Özelliklerine Etkisi;Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi;2023-12-31
3. Innovative use of hazelnut skin and starch modifications in sourdough bread formulation;Journal of Food Process Engineering;2023-12-18
4. Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch;Foods;2023-01-10
5. Genipin ile çapraz bağlı bor katkılı polisakkarit kompleks sentezi ve karakterizasyonu;Journal of Boron;2021-10-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3