Studies on Chemical Modifications in Heat-processed Starch and Wheat Flour
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference35 articles.
1. Resistant starch formation during baking -effect of baking time and temperature and variations in the recipe
2. Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates
3. Effect of Extrusion-Cooking on Potato Starch Using a Twin Screw French Extruder
4. , and : in Polysaccharides in Food, Eds. and . Butterworths, London 1978, p. 153–170.
5. Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch Polymers
Cited by 68 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. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review;Journal of Food Process Engineering;2022-06-21
2. Clean-label techno-functional ingredients for baking products – a review;Critical Reviews in Food Science and Nutrition;2022-03-08
3. Preparation and characterization of non-crystalline granular starch with low processing viscosity;International Journal of Biological Macromolecules;2022-01
4. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review;Foods;2021-05-15
5. Extrusion improved the physical and chemical properties of dietary fibre from bamboo shoot by‐products;International Journal of Food Science & Technology;2020-08-16
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