Rheological behavior of emmer, spelt and khorasan flours-Reference-Cited by-同舟云学术

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Rheological behavior of emmer, spelt and khorasan flours

Published:2021-08-15 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hadnađev Miroslav¹,Tomić Jelena¹,Škrobot Dubravka¹,Dapčević‐Hadnađev Tamara¹^ORCID

Affiliation:

1. Institute of Food Technology University of Novi Sad Novi Sad Serbia

Funder

European Cooperation in Science and Technology

Science Fund of the Republic of Serbia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15873

Reference28 articles.

1. Evaluating technological quality of cultivated Triticum species, interspecific, and intergeneric hybrids for wheat-based products and breeding programs

2. Cultivated Ancient Wheats (Triticumspp.): A Potential Source of Health-Beneficial Food Products

3. The use of spelt wheat (Triticum spelta L.) for baking applications;Bojnanska T.;Rostlinna Vyroba,2002

4. Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Cited by 5 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. Comparison of the baking value of wholegrain flours from different wheat types and pigmentation;European Food Research and Technology;2024-04-04

2. Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats;Cereal Chemistry;2023-11-20

3. Processing and Bread-Making Quality Profile of Spanish Spelt Wheat;Foods;2023-08-09

4. Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014;Foods;2023-03-04

5. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread;Foods;2022-12-05

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