相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Techniques and technologies for the breadmaking process with unrefined wheat flours
Ottavia Parenti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
The effects of the chain-length distributions of starch molecules on rheological and thermal properties of wheat flour paste
Zhongwei Zhang et al.
FOOD HYDROCOLLOIDS (2020)
Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch
Mariusz Witczak et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE (2020)
Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus)
Aemiro Tadesse Zula et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE (2020)
Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength
Mehak Katyal et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review
Fakhreddin Salehi
FOOD SCIENCE & NUTRITION (2019)
The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
Noha M. Almoraie
INTERNATIONAL JOURNAL OF FOOD SCIENCE (2019)
Bioactive micro-constituents of ackee arilli (Blighia sapida KD Koenig)
Carlos D. Grande-Tovar et al.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS (2019)
Evaluation of neurotoxicity and hepatotoxicity effects of acute and sub-acute oral administration of unripe ackee (Blighia sapida) fruit extract
Abayomi Mayowa Ajayi et al.
TOXICOLOGY REPORTS (2019)
Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
Marcio Schmiele et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties
Narpinder Singh et al.
FOOD CHEMISTRY (2016)
Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
Lucia Padalino et al.
FOODS (2016)
Case Report: Ackee Fruit Poisoning in Eight Siblings: Implications for Public Health Awareness
Oludolapo Sherifat Katibi et al.
AMERICAN JOURNAL OF TROPICAL MEDICINE AND HYGIENE (2015)
Respiration rate, ethylene production and biochemical variations of ackee fruit arils (Blighia sapida Koenig) stored under three temperature regimes
N. Benkeblia
POSTHARVEST BIOLOGY AND TECHNOLOGY (2014)
Fat Profile of Jamaican Ackees, Oleic Acid Content and Possible Health Implications
A. Goldson et al.
WEST INDIAN MEDICAL JOURNAL (2014)
Dough rheology and bread quality of wheat-chickpea flour blends
Idriss Mohammed et al.
INDUSTRIAL CROPS AND PRODUCTS (2012)
Uses, traditional management, perception of variation and preferences in ackee (Blighia sapida KD Koenig) fruit traits in Benin: implications for domestication and conservation
Marius R. M. Ekue et al.
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE (2010)
Nutritional value of bread:: Influence of processing, food interaction and consumer perception
K. Dewettinck et al.
JOURNAL OF CEREAL SCIENCE (2008)
Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches
AL Charles et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Recent advances in the formulation of gluten-free cereal-based products
E Gallagher et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars
OF Osundahunsi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)