The effect of kefir addition on microstructure parameters and physical properties of porous white bread-Reference-Cited by-同舟云学术

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The effect of kefir addition on microstructure parameters and physical properties of porous white bread

Published:2005-08-25 Issue:1-2 Volume:222 Page:26-31
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Esteller Mauricio Sergio,Zancanaro Orlando,Palmeira Camila Nunes Santos,da Silva Lannes Suzana Caetano

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0103-1.pdf

Reference30 articles.

1. Falcone PM, Baiano A, Zanini F, Mancini L, Tromba G, Montanari F, Del Nobile MA (2004) J Food Sci 69(1):38–43

2. Hayman DA, Hoseney RC, Faubion JM (1998) Cereal Chem 75(5):577–580

3. Ishida N, Takano H, Naito S, Isobe S, Uemura K, Haishi T, Kose K, Koizumi M, Kano H (2001) Magn Reson Imaging 19:867–874

4. Kaláb M, Wojtas PA, Miller SS (1995) Trends Food Sci Technol 6:177–186

5. Autio K, Laurikainen T (1997) Trends Food Sci Technol 8:181–185

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