Physicochemical and Rheological Analysis of Flour Mill Streams-Reference-Cited by-同舟云学术

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Physicochemical and Rheological Analysis of Flour Mill Streams

Published:2010-03 Issue:2 Volume:87 Page:112-117
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Iuliana Banu¹²,Georgeta Stoenescu³,Violeta Ionescu³,Iuliana Aprodu¹

Affiliation:

1. Dunarea de Jos Galati University, Faculty of Food Science and Engineering, 111, Domneasca St., 800201, Romania.

2. Corresponding author. E-mail address: iuliana.banu@ugal.ro

3. Research laboratory Arcada, Arcada Mill, Lunca Siretului, Zona Banda Barbosi/1 bis, 800416, Romania.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-87-2-0112

Reference23 articles.

1. Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

2. Nutritional value of bread: Influence of processing, food interaction and consumer perception

3. Comparison of predictions of baking volume using large deformation rheological properties

4. Insight into the Distribution of Arabinoxylans, Endoxylanases, and Endoxylanase Inhibitors in Industrial Wheat Roller Mill Streams

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2. Analysis of quinoa roller millstreams: Physical, chemical, and functional properties;Journal of Cereal Science;2024-05

3. Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour;Journal of Cereal Science;2024-03

4. Physicochemical, rheological, and baking properties of wheat flours from different mill streams;Cereal Chemistry;2023-12-20

5. PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING;Food Science and Technology;2023-07-14

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