Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread-Reference-Cited by-同舟云学术

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread

Published:2020-10-20 Issue:11 Volume:85 Page:3711-3721
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ahmed Jasim¹^ORCID,Thomas Linu¹,Khashawi Rawan Ali¹

Affiliation:

1. Food and Nutrition Program, Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait

Funder

Kuwait Institute for Scientific Research

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15491

Reference53 articles.

1. Studies on physical, chemical and rheological characteristics of pasta dough influenced by inulin;Afshinpajouh R.;African Journal of Food Science,2014

2. Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid

3. Effect of β-Glucan Concentrate on the Water Uptake, Rheological and Textural Properties of Wheat Flour Dough

4. Dielectric, thermal, and rheological properties of inulin/water binary solutions in the selected concentration

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