The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking-Reference-Cited by-同舟云学术

The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

Published:2016-02-24 Issue:5 Volume:47 Page:423-431
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Burešová Iva¹,Kubínek Roman²

Affiliation:

1. Faculty of Technology, Department of Food Technology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555 Zlín Czech Republic

2. Faculty of Science, Department of Experimental Physics; Palacký University Olomouc; Olomouc Czech Republic

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12176/fullpdf

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2. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chem.,1995

3. Composition and technological properties of the flour and bran from common and tartary buckwheat;Bonafaccia;Food Chem.,2003

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