SUPPLEMENTATION OF ONE-POUND LOAVES WITH WET ALKALINE PROCESS WHEAT PROTEIN CONCENTRATES: BAKING AND NUTRITIONAL QUALITY-Reference-Cited by-同舟云学术

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SUPPLEMENTATION OF ONE-POUND LOAVES WITH WET ALKALINE PROCESS WHEAT PROTEIN CONCENTRATES: BAKING AND NUTRITIONAL QUALITY

Published:2008-06-28 Issue:4 Volume:41 Page:820-824
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

BETSCHART A. A.,SAUNDERS R. M.,HEPBURN F. N.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00731_41_4.x/fullpdf

Reference14 articles.

1. Variation in the fatty acid composition of stored wheat protein concentrates prepared by wet and dry milling;Betschart;Cereal Chem.,1975a

2. Effects of processing on the baking quality of wet alkaline process wheat protein concentrate;Betshcart;Cereal Chem.,1975b

3. Multiple range and multiple F tests;Duncan;Biometrics,1955

4. Some biological considerations in the nutritional evaluation of foods;Hegarty;Food Technol.,1975

Cited by 3 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. PIROT SCALE PREPARATION OF PROTEIN CONCENTRATES FROM WHEAT MILLRUN AND WHEAT SHORTS USING A WET ALKALINE PROCESS;Journal of Food Science;1980-07

2. Improving Protein Quality of Bread — Nutritional Benefits and Realities;Nutritional Improvement of Food and Feed Proteins;1978

3. NUTRITIONAL QUALITY OF WHEAT MILLFEED PROTEIN CONCENTRATES;Journal of Food Science;1977-07

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