Description of Microstructural Changes in Wheat Flour and Flour Components during Hydration by using Environmental Scanning Electron Microscopy-Reference-Cited by-同舟云学术

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Description of Microstructural Changes in Wheat Flour and Flour Components during Hydration by using Environmental Scanning Electron Microscopy

Published:2002-12 Issue:8 Volume:35 Page:730-740
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Roman-Gutierrez Alma Delia,Guilbert Stéphane,Cuq Bernard

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. New dimensions in microstructure of foods products;AGUILERA;Trends in Food Science and Technology,2000

2. Microstructural studies of gluten and a hypothesis on dough formation;AMEND;Food Microstructure,1990

3. The formation of dough and gluten—a study by scanning electron microscopy;AMEND;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1991

4. Approved Methods of the American Association of Cereal Chemists,1998

5. A note on scanning electron microscopy of flours and doughs;ARANYI;Cereal Chemistry,1968

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