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。Influence of Jet-Cooking Prowashonupana Barley Flour on Phenolic Composition, Antioxidant Activities, and Viscoelastic Properties
George E. Inglett et al.
CEREAL CHEMISTRY (2011)
Immunoadjuvant and Anti-Inflammatory Plant Saponins: Characteristics and Biotechnological Approaches Towards Sustainable Production
F. de Costa et al.
MINI-REVIEWS IN MEDICINAL CHEMISTRY (2011)
Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan
Yuko Hirose et al.
FOOD CHEMISTRY (2010)
Pseudocereals as alternative sources for high folate content in staple foods
Regine Schoenlechner et al.
JOURNAL OF CEREAL SCIENCE (2010)
The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet
A. R. Lee et al.
JOURNAL OF HUMAN NUTRITION AND DIETETICS (2009)
Flavor and texture attributes of foods containing beta-glucan-rich hydrocolloids from oats
Suyong Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Content and molecular weight distribution of oat β-glucan in Oatrim, Nutrim, and C-Trim products
Sanghoon Kim et al.
CEREAL CHEMISTRY (2008)
Antioxidative and antiproliferative properties of selected barley (Hordeum vulgarae l.) cultivars and their potential for inhibition of low-density lipoprotein (LDL) cholesterol oxidation
Terrence Madhujith et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies
S Lee et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Rheological properties and baking performance of new oat β-glucan-rich hydrocolloids
S Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Properties of pregelatinized rice flour made by hot air or gum puffing
HM Lai et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)
Effect of nutrim oat bran and flaxseed on rheological properties of cakes
S Lee et al.
CEREAL CHEMISTRY (2004)
Solution flow behavior and gelling properties of water-soluble barley (1 -> 3,1 -> 4)-beta-glucans varying in molecular size
H Vaikousi et al.
JOURNAL OF CEREAL SCIENCE (2004)
Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums
MH Lee et al.
FOOD HYDROCOLLOIDS (2002)
Steady and dynamic shear rheological properties of starch and decolorized Hsian-Tsao leaf gum composite systems
LS Lai et al.
CEREAL CHEMISTRY (2002)
Effect of corn flour, salt, and leavening on the texture of fried, battered squid rings
A Salvador et al.
JOURNAL OF FOOD SCIENCE (2002)
Influence of hydrocolloids on dough rheology and bread quality
CM Rosell et al.
FOOD HYDROCOLLOIDS (2001)
Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products
GE Inglett et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2000)
分享论文
