A rapid batter expansion method for testing the baking quality of wheat flours-Reference-Cited by-同舟云学术

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A rapid batter expansion method for testing the baking quality of wheat flours

Published:2007-06-28 Issue:1 Volume:15 Page:43-46
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

KHAN NAWAB,ELAHI MANZOOR

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb00917.x/fullpdf

Reference9 articles.

1. Association of Official Agricultural Chemists 1965 Official Methods of Analysis 10th edn.

2. A Modification of the Saunders' Test for Measuring “Quality” of Wheats for Different Purposes 1

Cited by 6 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. An assessment of the rapid batter expansion test for prediction of bread baking quality in New Zealand conditions;International Journal of Food Science & Technology;2007-06-28

2. References;Food Texture and Viscosity;2002

3. Thermal Expansion of Flour-Water Dough Measured with a Dynamic Mechanical Analyzer;Cereal Chemistry Journal;1999-01

4. Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours;Journal of Food Science;1994-05

5. References;Food Texture and Viscosity;1982

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