Action of sodium metabisulphite on the properties of hard sweet biscuit dough-Reference-Cited by-同舟云学术

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Action of sodium metabisulphite on the properties of hard sweet biscuit dough

Published:1972-03 Issue:3 Volume:23 Page:333-336
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wade P.

Publisher

Wiley

Subject

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

Reference10 articles.

1. Chemy Ind. 1971, 1284.

2. Assessment of the ‘Melloene’ treatment of biscuit flours

Cited by 11 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. Redesigning a biscuit formulation to eliminate sodium metabisulfite;Journal of Food Processing and Preservation;2022-04-27

2. The effects of low molecular weight additives on the viscosities of cassava starch;Carbohydrate Polymers;1997-12

3. Evidence for sulfite induced oxidative reductive depolymerisation of starch polysaccharides;Carbohydrate Research;1996-10

4. Semi-sweet biscuits: 1. The influence of sodium metabisulphite on dough rheology and baking performance;Journal of the Science of Food and Agriculture;1995-10

5. GLUTEN MICROSTRUCTURE AND CHANGES IN HARD BISCUIT DOUGHS AS DETERMINED BY LIGHT MICROSCOPY AND RHEOLOGY;Wheat Structure;1995

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