Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling-Reference-Cited by-同舟云学术

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Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling

Published:2003-04-12 Issue:6 Volume:216 Page:505-513
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Collar Concepción

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/s00217-003-0686-3.pdf

Reference49 articles.

1. Morris CF, King GE, Rubenthaler GL (1997) Cereal Chem 74:147–153

2. Alloncle M, Doublier JL (1991) Food Hydrocolloids 5:455–467

3. Osman EM, Dicks MR (1960) Cereal Chem 37:464

4. Meredith P (1970) Cereal Chem 47:492–500

5. Deffenbaugh LB, WalkerCE (1989) Stärke 41:461–467

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