Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour

Published:2014-07 Issue:4 Volume:91 Page:398-405
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Cai Liming¹,Choi Induck²,Lee Choon-Ki²,Park Kwang-Keun²,Baik Byung-Kee³⁴

Affiliation:

1. Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, U.S.A.

2. National Institute of Crop Science, Rural Development Administration, Iksan, Republic of Korea.

3. USDA-ARS, Corn, Soybean and Wheat Quality Research Unit, Soft Wheat Quality Laboratory, Wooster, OH 44691, U.S.A.

4. Corresponding author. Phone: (330) 263-3891. Fax: (330) 263-3651. E-mail: byungkee.baik@ars.usda.gov

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference40 articles.

1. Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions

2. Antioxidant Determinations by the Use of a Stable Free Radical

3. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

4. Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

Cited by 24 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. GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS;Turkish Journal Of Field Crops;2023-12-24

2. Research Advances in Biofortification and Bioavailability of Fe and Zn for Improving the Nutritional Value of Wheat;Korean Journal of Breeding Science;2023-12-01

3. The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality;Fermentation;2023-03-09

4. Bran characteristics impact the whole wheat noodle quality;Food Science and Technology;2022

5. The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions;Foods;2021-10-12

同舟云学术

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