The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles

Autor: Sun, Xinyang, Bu, Ziwu, Qiao, Bingqian, Drawbridge, Pamela, Fang, Yong

Publikováno v: In Food Chemistry 1 June 2023 410

Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review.

Autor: Nguyen, Si Nhat¹ (AUTHOR), Drawbridge, Pamela¹ (AUTHOR), Beta, Trust¹ (AUTHOR) Trust.Beta@umanitoba.ca

Publikováno v: Starch / Staerke. Sep2023, Vol. 75 Issue 9/10, p1-11. 11p.

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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes.

Autor: Apea-Bah FB; Department of Food and Human Nutritional Sciences, University of Manitoba; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba., Drawbridge P; Department of Food and Human Nutritional Sciences, University of Manitoba; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba., Beta T; Department of Food and Human Nutritional Sciences, University of Manitoba; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba; Trust.Beta@umanitoba.ca.

Publikováno v: Journal of visualized experiments : JoVE [J Vis Exp] 2022 Jun 10 (184). Date of Electronic Publication: 2022 Jun 10.