Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours

References

Page 1

	Year	Citations
Official Methods of Analysis of Analytical Chemistry Quantitative MethodsEngineeringMeasurementOfficial MethodsAltmetric Attention Score	1980	59.5K
Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources Keith Petrofsky, R. C. Hoseney Food ChemistryConstant GlutenEngineeringGlycobiologyAgricultural Economics	1995	129
Functional properties of pentosans in baked foods. R.C. Hoseney Food technology Food ChemistryFunctional PropertiesBiotechnologyFood EngineeringFood Structure	1984	68
The effect of salivary amylase on the viscosity behaviour of gelatinised starch suspensions and the mechanical properties of gelatinised starch granules I. D. Evans, Derek R. Haisman, Elliot L. Elson, Journal of the Science of Food and Agriculture EngineeringFood BiophysicsGlycobiologyPolysaccharideStarch Concentration	1986	43
Wheat starch, cassava starch, and cassava flour impairment of the breadmaking potential of wheat flour I Defloor, M. Nys, Jan A. Delcour EngineeringWheat StarchWheat FlourCassava StarchAgricultural Economics	1993	42
Pumpkin and canola seed proteins and bread quality E. H. Mansour, E. Dworschák, Zs Pollhamer, Acta Alimentaria NutritionEngineeringFood AnalysisAgricultural EconomicsGrain Quality	1999	39
Emulsifiers and/or extruded starch in the production of breads from cassava. I Defloor, C Degeest, M Schellekens, Europe PMC (PubMed Central) Food ChemistryFood AnalysisFood ProcessingGrain QualityFood Quality	1991	37
Effect of cassava flour variety and concentration on bread loaf quality Aurea M. Almazan CGSPace A Repository of Agricultural Research Outputs (Consultative Group for International Agricultural Research)	1990	32
Comparative rheological properties and bread qualities of wheat flour diluted with tropical tuber and breadfruit flours. O Olatunji, I. A. Akinrele Food ChemistryBread QualitiesWheat FlourComparative Rheological PropertiesGrain Quality	1978	32
The effects of fibre, starch damage and surfactants on the baking quality of wheat/cassava composite flours B. J. F. Hudson, A. O. Ogunsua International Journal of Food Science & Technology Food ChemistryHealth SciencesBaking QualityWheat FlourWheat/cassava Composite Flours	1976	10

Page 1