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Fang F, Diatta A, Simsek S, Torres‐Aguilar P, Watanabe H, Higashiyama T, Campanella OH, Hamaker BR. Effect of isomaltodextrin on dough rheology and bread quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fang Fang
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Aminata Diatta
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND 58108 USA
| | - Pablo Torres‐Aguilar
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Hikaru Watanabe
- Hayashibara Co., Ltd. 675‐1 Fujisaki, Naka‐ku Okayama 702‐8006 Japan
| | | | - Osvaldo H. Campanella
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science and Technology The Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
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