Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network-Reference-Cited by-同舟云学术

Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALFARIS Nora Abdullah¹^ORCID,GUPTA Anil Kumar²,KHAN Danish²,KHAN Mahfoozurrahman³,WABAIDUR Saikh Mohammad⁴^ORCID,ALTAMIMI Jozaa Zaidan¹,ALOTHMAN Zeid Abdullah⁴,ALDAYEL Tahany Saleh¹

Affiliation:

1. Princess Nourah bint Abdulrahman University, Saudi Arabia

2. University of Jamia Hamdard, India

3. Indian Institute of Technology Delhi, India

4. King Saud University, Saudi Arabia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v42/0101-2061-cta-fst37021.pdf

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4. Effects of treated and untreated bran in dough dynamic rheology.;Amirkaveei S. H.;International Journal of Food Science and Nutrition,2009

5. Bread quality relationship with rheological measurements of wheat flour dough;Autio K.;Cereal Chemistry,2001

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