Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks

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Agriculture, Food Science, Food Engineering +13

Starch chemistry and technology

John F. Kennedy, Charles A. White · Carbohydrate Polymers · 1987 · 718 citations

Agriculture, Chemistry, Food Science +11

Rheology and the breadmaking process

B.J. Dobraszczyk, Marco P. Morgenstern · Journal of Cereal Science · 2003 · 598 citations

Engineering, Food Science, Food Engineering +10

Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial

Thomas M.S. Wolever, Susan M. Tosh, Alison L. Gibbs et al. · American Journal of Clinical Nutrition · 2010 · 391 citations

Life Sciences, Biochemistry, Nutritional Sciences +13

Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches

R. Hoover, Thavaratnam Vasanthan · Carbohydrate Research · 1994 · 349 citations

Agriculture, Food Science, Plant Sciences +14