Corrigendum to 'Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours' [Food Chem. 233 (2017) 514-524]

Tong Wu; Cheryl Taylor; Thomas Nebl; Ken Ng; Louise E. Bennett

首页> 外文期刊>Food Chemistry >Corrigendum to 'Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours' [Food Chem. 233 (2017) 514-524]

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Corrigendum to 'Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours' [Food Chem. 233 (2017) 514-524]

机译：关于“化学成分和烘烤对由精选的含麸质和无麸质面粉制成的面包中蛋白质的体外消化率的影响”的更正[食品化学。 233（2017）514-524]

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来源
《Food Chemistry》 |2018年第may15期|360-360|共1页
作者
Tong Wu; Cheryl Taylor; Thomas Nebl; Ken Ng; Louise E. Bennett;
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作者单位

CSIRO Agriculture and Food,Faculty of Veterinary & Agricultural Sciences, The University of Melbourne;

CSIRO Agriculture and Food;

CSIRO Manufacturing;

Faculty of Veterinary & Agricultural Sciences, The University of Melbourne;

CSIRO Agriculture and Food,School of Chemistry, Monash University;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类
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1. Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours [J] . Wu Tong, Taylor Cheryl, Nebl Thomas, Food Chemistry . 2017,第OCTa15期

机译：化学成分和烘烤对精选含麸质和无麸质面粉制成的面包中蛋白质体外消化率的影响
2. Corrigendum to 'Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust' [Food Chem. 239 (2018) 295-303] [J] . Martinez Mario M., Roman Laura, Gomez Manuel Food Chemistry . 2018,第JUNa1期

机译：“水化耗竭对白面包糠和硬皮的体外淀粉消化率的影响”更正[食品化学。 239（2018）295-303]
3. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR [J] . Litwinek Dorota, Gambu? Halina, Zi?? Gabriela, Journal of Microbiology, Biotechnology and Food Sciences . 2013,第specialaissuea1apartaB期

机译：残余和商业燕麦粉和小麦粉烘烤面包的质量和化学组成的比较
4. Protein composition and starch effects of wheat flour and its relationship with breadmaking quality of wheat [C] . Patricia Rayas-Duarte, Zorba J. Hernandez-Estrada North American Thermal Analysis Society conference . 2019

机译：小麦粉的蛋白质组成和淀粉效应及其与面包品质的关系
5. Colonization of rice straw (Oryza sativa L.) by white-rot fungi: Effects on structure, chemical composition, cell wall components and nutrient digestibility in vitro. [D] . Karunanandaa, Kanthasamy. 1995

机译：白腐真菌对稻草（Oryza sativa L.）的定殖：对体外结构，化学成分，细胞壁成分和营养消化率的影响。
6. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour [O] . Adetiya Rachman, Margaret A. Brennan, James Morton, 2020

机译：添加蛋清蛋白和大豆蛋白分离物对基于香蕉粉的无麸质意大利面的营养特性和体外消化率的影响
7. Table 1: Differences in nutrient content between staple (breads, flours, cereals and pasta) gluten-free and gluten-containing foods per 100 g of product, according to whole grain categorization. [O] . -1

机译：表1：根据整个谷物分类，表速（面包，面粉，谷物，谷物和面食）在无麸质和含有含有含有含有麸质的食物之间的营养素含量的差异。

Corrigendum to 'Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours' [Food Chem. 233 (2017) 514-524]

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