articleTop 1% cited
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
Trends in Food Science & Technology · 2005 · Vol. 16(1-3) · pp. 12–30
Hans Goesaert✉(KU Leuven)Kristof Brijs(KU Leuven)W. S. Veraverbeke(KU Leuven)Christophe M. Courtin(KU Leuven)Kurt Gebruers(KU Leuven)Jan A. Delcour(KU Leuven)
Food composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and ApplicationsGlutenWheat flourFood scienceStarchRaw materialBread makingWheat glutenQuality (philosophy)PolysaccharideChemistry
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References
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Carbohydrate Polymers · 1995 · 870 citations
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