Kinetics of Bubble Growth in Bread Dough and Crust Formation
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-24735-9_5
Reference155 articles.
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4. Babin P, Della Valle G, Chiron H et al (2006) Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. J Cereal Sci 43:393–397. doi:10.1016/j.jcs.2005.12.002
5. Babin P, Della Valle G, Dendievel R et al (2007) X-ray tomography study of the cellular structure of extruded starches and its relations with expansion phenomenon and foam mechanical properties. Carbohydr Polym 68:329–340. doi:10.1016/j.carbpol.2006.12.005
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