Fortification of Wheat Dough with Calcium and Magnesium Ions Affects Empirical Rheological Properties
Author:
Affiliation:
1. Department of Food Technology, School of Food Engineering, University of Campinas, São Paulo, Brazil.
2. Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Brazil.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference40 articles.
1. Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour
2. Effects of cell wall components on the functionality of wheat gluten
3. Flour Milling
Cited by 12 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. Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (Opuntia ficus-indica L.) and Their Application in Biscuits;Resources;2024-09-05
2. Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification;Foods;2023-06-30
3. Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production;Agronomy;2023-02-01
4. Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours;Foods;2022-06-23
5. Gluten and starch mixing and pasting behaviour as affected by replacing sodium chloride with sodium replacers in wheat flour dough;International Journal of Food Science & Technology;2022-05-02
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