SLNSW-Effects of orange peel powder on rheological prop...-TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

Effects of orange peel powder on rheological properties of wheat dough and bread aging

Full title: Effects of orange peel powder on rheological properties of wheat dough and bread aging

Author/creator: Han, Lihong, Zhang, Jiajia, Cao, Xiaohong.

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Record Identifier: TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

Language: English

Formats: Articles

Publishers: United States: Wiley Subscription Services, Inc

Permalink: https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

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    Record title

    Effects of orange peel powder on rheological properties of wheat dough and bread aging

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    TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

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    https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

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    Effects of orange peel powder on rheological properties of wheat dough and bread aging

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    https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

    Effects of orange peel powder on rheological properties of wheat dough and bread aging

    Full title

    Effects of orange peel powder on rheological properties of wheat dough and bread aging

    Author / Creator

    Han, Lihong ; Zhang, Jiajia ; Cao, Xiaohong

    Publisher

    United States: Wiley Subscription Services, Inc

    Journal title

    Food science & nutrition, 2021, Vol.9 (2), p.1061-1069

    Record Identifier

    TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

    Language

    English

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    Articles

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    Subjects and topics

    Absorption Aging Agricultural production Analysis Bread bread aging Carbon dioxide Citrus Citrus fruits Dietary fiber Dilution Dough Experiments Fermentation Flavonoids Flour Food production Fruits Functional foods & nutraceuticals Gluten Hypertension Lipids Loss modulus orange peel powder Oranges Original Research Pectin Physiological aspects Physiological effects Product development Proteins Rheological properties Rheology rheo‐fermentation Staling Storage modulus thermomechanical characteristics viscoelastic Water absorption Wheat wheat dough

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    TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

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    https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_6572e93de5804692857ab968e5c5ec7b

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