EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUMMOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES-Reference-Cited by-同舟云学术

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EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUMMOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES

Published:2012-03-01 Issue:1 Volume:37 Page:1-9
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

ATALAY MAHMUT HAYALI,BILGIÇLI NERMIN,ELGÜN ADEM,DEMIR MUSTAFA KÜRŞAT

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00607.x/fullpdf

Reference30 articles.

1. ATALAY , M.H. 2009 Karabuğday (buckwheat) öğütme ürünlerinin ekmek üretiminde kullanılma imkanlarıüzerine araştırmalar

2. Determination of some biological properties of Amasya apple and hazelnuts;AYDIN;Selcuk J. Agric. Food Sci.,1991

3. Efect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein;BABIKER;Food Chem.,2000

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