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。Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
A. Wolter et al.
FOOD MICROBIOLOGY (2014)
Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread
L'ubomir Mikus et al.
CHEMICAL PAPERS (2013)
Characterization and potential applications of high molecular weight dextran produced by Leuconostoc mesenteroides AA1
Afsheen Aman et al.
CARBOHYDRATE POLYMERS (2012)
Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread
Calle Sandra et al.
JOURNAL OF CEREAL SCIENCE (2012)
Effect of modified celluloses on dough rheology and microstructure
M. J. Correa et al.
FOOD RESEARCH INTERNATIONAL (2010)
Structural analysis and properties of dextran produced by Leuconostoc mesenteroides NRRL B-640
Ravi Kiran Purama et al.
CARBOHYDRATE POLYMERS (2009)
Endogenous redox agents and enzymes that affect protein network formation during breadmaking - A review
Iris J. Joye et al.
JOURNAL OF CEREAL SCIENCE (2009)
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking - A review
Iris J. Joye et al.
JOURNAL OF CEREAL SCIENCE (2009)
Application of hydrocolloids as baking improvers
Zlatica Kohajdova et al.
CHEMICAL PAPERS (2009)
Indifference pricing of weather derivatives
Wei Xu et al.
AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS (2008)
Hydrocolloids in gluten-free breads: A review
Alex A. Anton et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2008)
Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling
I. Mandala et al.
FOOD HYDROCOLLOIDS (2007)
Emerging fermentation technologies: Development of novel sourdoughs
G. Lacaze et al.
FOOD MICROBIOLOGY (2007)
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
Manuel Gomez et al.
FOOD HYDROCOLLOIDS (2007)
Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I - hydrocolloids
K. Ghodke Shalini et al.
FOOD HYDROCOLLOIDS (2007)
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
ME Bárcenas et al.
FOOD HYDROCOLLOIDS (2005)
Interactions of hydrocolloids and sonicated-gluten proteins
PD Ribotta et al.
FOOD HYDROCOLLOIDS (2005)
Different hydrocolloids as bread improvers and antistaling agents
A Guarda et al.
FOOD HYDROCOLLOIDS (2004)
Effect of surfactant gel and gum combinations on dough rheological characteristics and quality of bread
MH Azizi et al.
JOURNAL OF FOOD QUALITY (2004)
Effect of the addition of different fibres on wheat dough performance and bread quality
JS Wang et al.
FOOD CHEMISTRY (2002)
Environmental conditions during wheat grain development alter temporal regulation of major gluten protein genes
SB Altenbach et al.
CEREAL CHEMISTRY (2002)
Optimization of wheat blending to produce breadmaking flour
M Hayta et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2001)
Influence of hydrocolloids on dough rheology and bread quality
CM Rosell et al.
FOOD HYDROCOLLOIDS (2001)
Structure properties of dextran. 2. Dilute solution
CE Ioan et al.
MACROMOLECULES (2000)
Environmental influences on flour composition, dough rheology, and baking quality of spring wheat
GG Mikhaylenko et al.
CEREAL CHEMISTRY (2000)