Concepedia

Influence of gel from ground chia (Salvia hispanica L.) for wheat bread production

Viktoria Zettel, A. Krämer, F. Hecker, Bernd Hitzmann

European Food Research and Technology · 2014 · 23 citations · 26 references

DOI

Concepts

References

26

Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre

EFSA Journal · 2010 · 887 citations · Full text

, , +17

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 856 citations

, , +11

Bread Staling: Molecular Basis and Control

Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 742 citations

, , +15

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 473 citations

, , +10

The terminology and methodology associated with basic starch phenomena

William A. Atwell, L. F. HOOD, David R. Lineback et al. · Cereal Foods World · 1988 · 469 citations

, , +10