Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content-Reference-Cited by-同舟云学术

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Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content

Published:2021-08-02 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Nikolić Valentina¹^ORCID,Simić Marijana¹,Kandić Vesna²,Dodevska Margarita³,Titan Primož⁴,Dodig Dejan²,Žilić Slađana¹

Affiliation:

1. Department of Food Technology and Biochemistry Maize Research Institute Belgrade Serbia

2. Department of Plant Breeding Maize Research Institute Belgrade Serbia

3. Institute of Public Health of Serbia “Dr. Milan Jovanović Batut”, Centre for Hygiene and Human Ecology Belgrade Serbia

4. Research Genetics and Agrochemistry Ltd Murska Sobota Slovenia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15805

Reference36 articles.

1. Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate

2. Pasting and swelling properties of wheat flour and starch in relation to amylose content

3. Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics

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. Buckwheat Production and Value-Added Processing: A Review of Potential Western Washington Cropping and Food System Applications;Sustainability;2023-10-11

2. Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content;Food Technology and Biotechnology;2023-07-11

3. Comparison of the Thermal and Rheological Properties of Frontière Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems;Starch - Stärke;2023-04-26

4. Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties;Chilean journal of agricultural research;2023-04

5. Physicochemical, Rheological and Moisture Adsorption Characteristics of Two Basmati Rice (<em>Oryza sativa</em> L.) Varieties Differing in Amylose Content;Journal of Agricultural Sciences – Sri Lanka;2023-01-01

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