Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality-Reference-Cited by-同舟云学术

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Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality

Published:2008 Issue:7 Volume:88 Page:1194-1200
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sissons Mike J,Batey Ian L,Balfe Sue,Hare Ray,MacRitchie Finlay

Publisher

Wiley

Subject

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

Reference15 articles.

1. Other durum wheat products, in Durum Wheat Chemistry and Technology, ed. by and . American Association of Cereal Chemists, St Paul, MN, pp. 263–282 (1988).

2. Effect on bread quality of addition of durum clear flour to bread flour. PhD thesis. University of Ankara, Turkey (1986). (In Turkish.).

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1. Use of durum wheat clear flour in vital gluten and bioethanol production;Journal of Cereal Science;2018-03

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