Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars

By Dimitrios Sabanis, C. Tzia. 2009

151 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/eec89e51201563a69868740612b388f0729703f3

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In Nutrition and Dietetics

1. H. Rohm

Citations in the corpus

• Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab (2011, background): “[1, 3] soybean flour can compensate for the lysine and other biologically active components (isoflavones) deficiency of wheat flour.”
• Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies (2012, unknown): “Therefore, sensory tests must be performed (Sabanis and Tzia 2009).”
• A Combination of Fat Replacers Enables the Production of Fat-reduced Shortdough Biscuits with High-sensory quality (2012, background): “dough workability) of fat-reduced products or because of sensory restrictions with respect to texture and taste (Zoulias et al. 2000; Sabanis and Tsia 2009).”