Speciality Fermented Goods-Reference-Cited by-同舟云学术

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Speciality Fermented Goods

Published: Issue: Volume: Page:245-274
ISSN:
Container-title:Technology of Breadmaking
language:
Short-container-title:

Author:

Bent Alan J.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/0-387-38565-7_9.pdf

Reference54 articles.

1. AMF (1995) Bun and Roll Make-Up Systems (leaflet)

2. Anon. (1995) Manufacture of Baked Farinaceous Food Stuffs. Patent WO 95/30333

3. Anon. (1996) The Milton Keynes Process. Food Trade Review, 668), 546

4. APV (1996) Personal Communication

5. Asklund, D.O.A. (1965) Danish pastry production. Proceedings of the 21st Conference of The British Chapter, 22–32

Cited by 5 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. Fat replacers in baked products: their impact on rheological properties and final product quality;Critical Reviews in Food Science and Nutrition;2022-03-14

2. Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making;Journal of Food Science;2018-09-12

3. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review;Critical Reviews in Food Science and Nutrition;2015-07-15

4. Puff pastry and trends in fat reduction: an update;International Journal of Food Science & Technology;2015-02-10

5. Frozen Dough and Par-baked Products;Bakery Products Science and Technology;2014-06-06

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