The Structure of Cereal Grains and Their Products-Reference-Cited by-同舟云学术

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The Structure of Cereal Grains and Their Products

Published:2021-05-07 Issue: Volume: Page:1-20
ISSN:
Container-title:Whole Grains and Health
language:
Short-container-title:

Author:

Langton Maud,Gutiérrex José Luis Vázquez

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118939420.ch1

Reference92 articles.

1. Whole‐grain cereal products based on a high‐fibre barley or oat genotype lower post‐prandial glucose and insulin responses in healthy humans;Alminger M.;European Journal of Nutrition,2008

2. Molecular weight and structure units of (1→3, 1→4)‐β‐glucans in dough and bread made from hull‐less barley milling fractions;Andersson A.A.M.;Journal of Cereal Science,2004

3. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind N.;Food Chemistry,2012

4. Light microscopic investigations of cereal grains, doughs and breads;Autio K.;LWT – Food Science and Technology,2001

5. Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy

Cited by 2 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. Food structure revisited;Trends in Food Science & Technology;2024-05

2. Polysaccharides in Agro-Industrial Biomass Residues;Polysaccharides;2022-01-09

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