Pseudocereal Dry and Wet Milling: Processes, Products and Applications-Reference-Cited by-同舟云学术

Pseudocereal Dry and Wet Milling: Processes, Products and Applications

Published:2017-01-14 Issue: Volume: Page:140-162
ISSN:
Container-title:Pseudocereals
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Author:

Haros Claudia Monika¹,Wronkowska Małgorzata²

Affiliation:

1. Cereal Group; Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC); Valencia Spain

2. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences; Department of Chemistry and Biodynamics of Food; Tuwima, Olsztyn Poland

Publisher

John Wiley & Sons, Ltd

Reference89 articles.

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2. Effects of buckwheat (Fagopyrum esculentum Moench) milling products, transglutaminase and sodium stearoyl-2-lactylate on bread properties;Atalay;Journal of Food Processing and Preservation,2013

3. Characterization of quinoa starch;Atwell;Cereal Chemistry,1983

4. Structural and rheological properties of amaranth protein concentrate gels obtained by different processes;Bejarano-Luján;Food Hydrocolloids,2010

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