Reporting the utilization and perspectives of different surface active agents for bread making
Author:
Affiliation:
1. PMAS-Arid Agriculture University, Pakistan
2. PMAS-Arid Agriculture University, Pakistan; Ton Duc Thang University, Viet Nam; Ton Duc Thang University, Viet Nam
3. COMSATS University Islamabad, Pakistan
4. Government College University, Pakistan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst11619.pdf
Reference37 articles.
1. Effect of different improvers on the functional properties of different wheat cultivars;Afzal B.,2004
2. Perspective of surface active agents in baking industry: an overview;Ahmad A.;Critical Reviews in Food Science and Nutrition,2014
3. Effect of crust temperature and water content on acrylamide formation during baking of white bread: steam and falling temperature baking;Ahrné L.;Lebensmittel-Wissenschaft + Technologie,2007
4. Approved methods of American Association of Cereal Chemists,2000
5. Amino acid composition of spring wheats and losses of lysine during chapati baking;Anjum F. M.;Journal of Food Composition and Analysis,2005
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. Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality;Journal of Food Science and Technology;2023-07-07
2. The role of biosurfactants in the improvement of texture and shelf life of starch-containing products;Applications of Next Generation Biosurfactants in the Food Sector;2023
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