Effect of cysteine on bakery products from wheat-sorghum blends

Author： Elkhalifa A.E.O.   El-Tinay A.H.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.77, Iss.2, 2002-05, pp. : 133-137

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Hydroxymethylfurfural and methylfurfural content of selected bakery products

By Ramrez-Jimenez A.   Garca-Villanova B.   Guerra-Hernandez E.  

Food Research International, Vol. 33, Iss. 10, 2000-01 ,pp. : 833-838

Elsevier

Access to resources Recommend Favorite

Technical, economic and consumer barriers to the consumption of reduced fat bakery products

By McEwan Jean A   Sharp Terry M  

Nutrition & Food Science, Vol. 30, Iss. 1, 2000-01 ,pp. : 16-18

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

A review on polyols: new frontiers for health-based bakery products

By Ghosh Soma   Sudha M. L.  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 3, 2012-05 ,pp. : 372-379

Informa Healthcare

Access to resources Recommend Favorite

Oil cakes – a by-product of agriculture industry as a fortificant in bakery products

By Behera Satyabadi   Indumathi K.   Mahadevamma S.   Sudha M. L.  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 7, 2013-11 ,pp. : 806-814

Informa Healthcare

Access to resources Recommend Favorite

Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours

By Bakare H. Adegoke  

Journal of Culinary Science & Technology, Vol. 11, Iss. 3, 2013-07 ,pp. : 203-221

Taylor & Francis Ltd

Access to resources Recommend Favorite