GLUTEN EXTRACTED FROM FRESH PASTA BY-PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKING-Reference-Cited by-同舟云学术

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GLUTEN EXTRACTED FROM FRESH PASTA BY-PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKING

Published:2010-04-25 Issue:3 Volume:41 Page:245-261
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:

Author:

GHORBEL RAOUDHA ELLOUZE,ELLOUZI SOUMAYA ZOUARI,NEIFAR MOHAMED,ZALILA KAOUTHAR,BLIBECH MONIA,KAMOUN HOUNEIDA,CHAABOUNI SEMIA ELLOUZE

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2010.00227.x/fullpdf

Reference51 articles.

1. Solubilized wheat protein isolate: Functional properties and potential food applications;AHMEDNA;J. Agric. Food Chem.,1999

2. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates;AKINTAYO;Food Chem.,1999

3. Rheological properties of wheat gluten;ATTENBURROW;J. Cereal Sci.,1990

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1. By-product of prickly pear juice industry: a novel ingredient to improve the physicochemical, texture and sensory properties of cake;Journal of Food Measurement and Characterization;2024-07-26

2. Dry fractionation as a promising technology to reuse the physically defected legume‐based gluten‐free pasta;International Journal of Food Science & Technology;2022-03-07

3. Suitability of starch extracted from fresh pasta by‐product in biodegradable film production;Environmental Progress & Sustainable Energy;2018-11-16

4. Statistical optimization of low-cost production of an acidic xylanase by Bacillus mojavensis UEB-FK: Its potential applications;Biocatalysis and Agricultural Biotechnology;2016-01

5. Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making;Journal of Food Science and Technology;2014-12-06

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