LWT · 2020 · 61 citations · 22 references
AgricultureBiochemistryFood ScienceCereal ScienceFood ChemistryFood ProcessingCarbohydrates In FoodsCereal CropsDough RheologyStarch ChemistryStorage Effects On QualityTexture PreservationDough ConsistencyDough EnzymologyEnzymesFull Factorial DesignsGluten ProteinsPhysical PropertiesStarch HydrolysisStarch-dough Interactions
22
Physicochemical and functional properties of whole legume flour
Shuang‐kui Du, Hongxin Jiang, Xiuzhu Yu et al. · LWT · 2013 · 400 citations
Stefano Renzetti, Fabio Dal Bello, Elke K. Arendt · Journal of Cereal Science · 2007 · 267 citations
Bread Staling: Updating the View
Costantino Fadda, A.M. Sanguinetti, Alessandra Del et al. · Comprehensive Reviews in Food Science and Food Safety · 2014 · 227 citations · Full text
Pharmacy, Biochemistry, Food Science +17