Concepedia

The effects of process conditions on rheological properties of functional citrus fibre suspensions

Fr Lupi, Francesco Puoci, Elisabetta Bruno, Noemi Baldino, R Marino, Domenico Gabriele

Food and Bioproducts Processing · 2020 · 14 citations · 37 references

DOI

Concepts

References

37

Introduction to chemical engineering thermodynamics

J. M. Smith · Journal of Chemical Education · 1950 · 5K citations

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Recent advances in the formulation of gluten-free cereal-based products

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Trends in Food Science & Technology · 2003 · 751 citations

, , +13

Dietary Reference Values for nutrients Summary report

EFSA Supporting Publications · 2017 · 740 citations

, , +14

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

, , +13

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

, , +16