Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions-Reference-Cited by-同舟云学术

Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions

Published:2022-05-04 Issue:7 Volume:57 Page:4463-4472
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Jaksics Edina¹^ORCID,Németh Renáta¹,Farkas Alexandra¹,Horváth Réka¹,Dúzs Dániel¹,Drozdik Álmos Attila¹,Csányi Brigitta¹,Bidló Gábor²,Simon Katalin²,Tömösközi Sándor¹

Affiliation:

1. Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary

2. First Pest Mill and Bakery Ltd. Malom köz 7 2170 Aszód Hungary

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15780

Reference47 articles.

1. Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

2. Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat

3. Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

4. Comparative analyses of physicochemical and technological properties of triticale, rye and wheat;Aprodu I.;Food Teechnology,2016

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