Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread-Reference-Cited by-同舟云学术

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Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread

Published:2018 Issue:01 Volume:09 Page:32-45
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Al-Dalain Sati Y.,Morsy Mohamed K.

Publisher

Scientific Research Publishing, Inc.

Cited by 7 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. Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt;Scientific Reports;2024-02-07

2. Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread;Open Chemistry;2024-01-01

3. Types of microbial polysaccharides and their characterization;Advanced Biophysical Techniques for Polysaccharides Characterization;2024

4. Chemical, Rheological, and Sensorial Properties of Baladi Bread Supplemented with Buckwheat Flour Produced in Egypt.;2023-10-12

5. Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums;Molecules;2022-10-25

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