Baking properties and biochemical composition of wheat flour with bran and shorts-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Baking properties and biochemical composition of wheat flour with bran and shorts

Published:2013-08-14 Issue:14 Volume:93 Page:3611-3616
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kaprelyants Leonid¹,Fedosov Sergey²,Zhygunov Dmytro³

Affiliation:

1. Department of Biochemistry and Microbiology; Odessa National Academy of Food Technologies; Odessa Ukraine

2. Department of Physics; Odessa National Academy of Food Technologies; Odessa Ukraine

3. Department of Grain Processing; Odessa National Academy of Food Technologies; Odessa Ukraine

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6320/fullpdf

Reference31 articles.

1. Wheat bran and its using;Dudkin,1992

2. Biologically active substances of grain;Kaprelyants;Grain Prod Mixed Fodder,2010

3. Effect of wheat variety, flour grinding, and egg yolk on whole wheat bread quality;Finney;Cereal Chem,1985

4. Fiber in breadmaking-effects on functional properties;Pomeranz;Cereal Chem,1977

Cited by 13 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. Effect of addition of wheat bran hydrolysate on bread properties;Journal of Food Science;2024-03-27

2. Different milling byproduct supplementations in mushroom production compost composed of wheat or rice straw could upgrade the properties of spent mushroom substrate as a feedstuff;Ciência e Agrotecnologia;2024

3. Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits;World Journal of Microbiology and Biotechnology;2023-02-10

4. Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran;Journal of Food Science and Technology;2021-11-09

5. Quinoa sourdough‐based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria;Journal of Applied Microbiology;2021-10-11

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3