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Selaković A, Nikolić I, Dokić L, Šoronja-Simović D, Šimurina O, Zahorec J, Šereš Z. Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110604] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]

Šoronja-Simović D, Zahorec J, Šereš Z, Maravić N, Smole Možina S, Luskar L, Luković J. Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00686-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

Homayouni A, Amini A, Keshtiban AK, Mortazavian AM, Esazadeh K, Pourmoradian S. Resistant starch in food industry: A changing outlook for consumer and producer. STARCH-STARKE 2013. [DOI: 10.1002/star.201300110] [Citation(s) in RCA: 81] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]