Concepedia

Characterization of scalded dough and its impact on the growth of mixed yeasts originating from Jiaozi

Haifeng Li, FuJuan Dai, Lulu Zhang, Zhijian Li

Food Bioscience · 2022 · 12 citations · 32 references

DOI

Concepts

References

32

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

Gail Lorenz Miller · Analytical Chemistry · 1959 · 28.7K citations

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Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study

Norman W.H. Cheetham, Leping Tao · Carbohydrate Polymers · 1998 · 1.1K citations

, , +17

Use of WL Medium to Profile Native Flora Fermentations

Christina L. Pallmann, James A. Brown, Tammi L. Olineka et al. · American Journal of Enology and Viticulture · 2001 · 285 citations

, , +17

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor

Vinay Jayaram, Sven Cuyvers, Bert Lagrain et al. · Food Chemistry · 2012 · 132 citations

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Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread

Mercedes J. Gaitán-González, E.J. Vernon‐Carter, Y. Carrera-Tarela · International Journal of Biological Macromolecules · 2020 · 96 citations

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