Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads-Reference-Cited by-同舟云学术

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Published:2017-10-19 Issue:1 Volume:7 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Ficco Donatella Bianca Maria^ORCID,Saia Sergio^ORCID,Beleggia Romina^ORCID,Fragasso Mariagiovanna,Giovanniello Valentina,De Vita Pasquale

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/s41598-017-14113-5.pdf

Reference62 articles.

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3. Bakke, A. & Vickers, Z. Consumer Liking of Refined and Whole Wheat Breads. J. Food Sci. 72, S473–S480 (2007).

4. Dewettinck, K. et al. Nutritional value of bread: Influence of processing, food interaction and consumer perception. J. Cereal Sci. 48, 243–257 (2008).

5. Blaylock, J., Smallwood, D., Kassel, K., Variyam, J. & Aldrich, L. Economics, food choices, and nutrition. Food Policy 24, 269–286 (1999).

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