Emulsifiers in baking-Reference-Cited by-同舟云学术

Emulsifiers in baking

Published:1993 Issue: Volume: Page:179-222
ISSN:
Container-title:Advances in Baking Technology
language:
Short-container-title:

Author:

Kamel B. S.,Ponte J. G.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4899-7256-9_8

Reference122 articles.

1. Abdelrahman, A. and Wollerman, L. (1988) Rheological changes in bread dough during fermentation and baking (Abstr.), Cereal Foods World, 33, 691.

2. American Association of Cereal Chemists (1983a) Approved Methods of the AACC. Method 74-30, final approval 4-31-61. AACC, St Paul, MN.

3. American Association of Cereal Chemists (1983b) Approved Methods of the AACC. Method 74-10, final approval 4-13-61. AACC, St Paul, MN.

4. American Association of Cereal Chemists (1983c) Approved Methods of the AACC. Method 74-09, first approval 10-8-86, revised 11-4-87 and 10-12-88. AACC, St Paul, MN.

5. Anon (1991) Market review food additives buyers brace for changes. CPI, 1, 95-97.

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality;Journal of Food Process Engineering;2022-03-13

2. Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition;Journal of Food Measurement and Characterization;2017-04-22

3. Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products;Journal of Food Science and Technology;2016-04

4. Effect of hydrocolloids and emulsifiers on the shelf‐life of composite cassava‐maize‐wheat bread after storage;Food Science & Nutrition;2016-02-28

5. Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives;International Journal of Food Engineering;2014-09-01