المؤلفون: Xu, Kang, Debelo, Hawi, Roman, Laura, Guo, Mengmeng, Ferruzzi, Mario G., Martinez, Mario M.

المصدر: Xu , K , Debelo , H , Roman , L , Guo , M , Ferruzzi , M G & Martinez , M M 2021 , ' Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds ' , Food Chemistry , vol. 364 , 130395 . https://doi.org/10.1016/j.foodchem.2021.130395Test

مصطلحات موضوعية: Baking, Dietary fiber, Extrusion, Flavonols, Food structuring, Okra, Phenolics, Wheat bread

وصف الملف: application/pdf

العلاقة: https://pure.au.dk/portal/da/publications/coextruded-wheatokra-composite-blends-result-in-soft-cohesive-and-resilient-crumbs-rich-in-healthpromoting-compoundsTest(14da90fc-7633-41a6-b0c2-874104d6145d).html

الإتاحة: https://doi.org/10.1016/j.foodchem.2021.130395Test
https://pure.au.dk/portal/da/publications/coextruded-wheatokra-composite-blends-result-in-soft-cohesive-and-resilient-crumbs-rich-in-healthpromoting-compoundsTest(14da90fc-7633-41a6-b0c2-874104d6145d).html
https://pure.au.dk/ws/files/279513697/1_s2.0_S0308814621014011_main.pdfTest
http://www.scopus.com/inward/record.url?scp=85108409887&partnerID=8YFLogxKTest

المؤلفون: Hayes, Anna M.R., Okoniewska, Monika, Martinez, Mario M., Zhao, Bin, Hamaker, Bruce R.

المصدر: Hayes , A M R , Okoniewska , M , Martinez , M M , Zhao , B & Hamaker , B R 2020 , ' Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems ' , Food Research International , vol. 138 , no. Part A , 109745 . https://doi.org/10.1016/j.foodres.2020.109745Test

مصطلحات موضوعية: Baking, Drum drying, Extrusion, Rice, Starch, Texture analysis, Waxy starch, Wheat

العلاقة: https://pure.au.dk/portal/da/publications/investigating-the-potential-of-slowretrograding-starches-to-reduce-staling-in-soft-savory-bread-and-sweet-cake-model-systemsTest(033329e1-04ed-4818-852b-884f6ff3e6e1).html

الإتاحة: https://doi.org/10.1016/j.foodres.2020.109745Test
https://pure.au.dk/portal/da/publications/investigating-the-potential-of-slowretrograding-starches-to-reduce-staling-in-soft-savory-bread-and-sweet-cake-model-systemsTest(033329e1-04ed-4818-852b-884f6ff3e6e1).html
http://www.scopus.com/inward/record.url?scp=85092241317&partnerID=8YFLogxKTest

المؤلفون: Martínez, Mario M.¹ mart1269@purdue.edu, Gómez, Manuel¹

المصدر: Journal of Food Engineering. Mar2017, Vol. 197, p78-86. 9p.

مصطلحات موضوعية: *BREAD, *RHEOLOGY, *FERMENTATION, *BAKING, *MICROSTRUCTURE

المؤلفون: Dhen, Nahla^1,2, Román, Laura², Ben Rejeb, Ines¹, Martínez, Mario M.², Garogouri, Mohamed¹, Gómez, Manuel² pallares@iaf.uva.es

المصدر: LWT - Food Science & Technology. Mar2016, Vol. 66, p179-185. 7p.

مصطلحات موضوعية: *CAKE, *BAKING, *SOY flour, *PARTICLE size distribution, *GLUTEN, *FOOD quality