Concepedia

Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making

Yung‐Shin Shyu, Tzu-Chi Lu, Chuan‐Chuan Lin

Journal of Food Science and Technology · 2013 · 19 citations · 17 references

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17

A simple colorimetric method for the measurement of hydrogen peroxide produced by cells in culture

Edgar Pick, Yona Keisari · Journal of Immunological Methods · 1980 · 1.2K citations

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Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M. Rosell, C. Benedito de Barber · Food Chemistry · 2002 · 695 citations

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Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

C.M. Ajila, K. Leelavathi, U.J.S. Prasada Rao · Journal of Cereal Science · 2007 · 591 citations

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Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

M. L. Sudha, R. Vetrimani, K. Leelavathi · Food Chemistry · 2006 · 560 citations

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Composition and technological properties of the flour and bran from common and tartary buckwheat

Giovanni Bonafaccia, M Marocchini, Ivan Kreft · Food Chemistry · 2002 · 557 citations

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