The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

This publication has 32 references indexed in Scilit:

• A Review on Rheological Properties and Measurements of Dough and Gluten
  Journal of Applied Sciences, 2010
• Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)
  Food Chemistry, 2010
• Identification of Dehydro-Ferulic Acid-Tyrosine in Rye and Wheat: Evidence for a Covalent Cross-Link between Arabinoxylans and Proteins
  Journal of Agricultural and Food Chemistry, 2005
• Analytical, Biochemical and Physicochemical Aspects of Starch Granule Size, with Emphasis on Small Granule Starches: A Review
  Starch - Stärke, 2004
• THE KIEFFER DOUGH AND GLUTEN EXTENSIBILITY RIG ‐ AN EXPERIMENTAL EVALUATION
  Journal of Texture Studies, 2003
• Prediction of Bread Crumb Density by Digital Image Analysis
  Cereal Chemistry, 1999
• SIMPLE STRESS AND STRAIN
  1997
• Effect of arabinoxylans on bread-making quality of wheat flours
  Food Chemistry, 1995
• Cereal arabinoxylans: advances in structure and physicochemical properties
  Carbohydrate Polymers, 1995
• Kinetic model for tensile deformation of polymers
  Macromolecules, 1987