Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat

Endogenous and Enhanced Oxidative Cross-Linking in Wheat Flour Mill Streams

(2011) Daniel D. Ramseyer et al.   CEREAL CHEMISTRY

Distribution of Total, Water-Unextractable, and Water-Extractable Arabinoxylans in Wheat Flour Mill Streams

(2011) Daniel D. Ramseyer et al.   CEREAL CHEMISTRY

Prediction of Specific Japanese Sponge Cake Volume Using Pasting Properties of Flour

(2010) Kazuhiro Nakamura et al.   CEREAL CHEMISTRY

Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

(2009) Zenta Nishio et al.   CEREAL CHEMISTRY

Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles

(2009) Yili Ye et al.   CEREAL CHEMISTRY

Feruloylated arabinoxylans and arabinoxylan gels: structure, sources and applications

(2009) Guillermo Niño-Medina et al.   PHYTOCHEMISTRY REVIEWS

The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies

(2008) Bram Pareyt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION