Author:
Mnif Ines,Besbes Souhail,Ellouze Raoudha,Ellouze-Chaabouni Semia,Ghribi Dhouha
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference50 articles.
1. Bárcenas ME, Haros M, Rosell CM. An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread. Eur. Food Res. Technol. 218: 56–61 (2003)
2. Kohajdová Z, Karovièová J, Schmidt S. Significance of emulsifiers and hydrocolloids in bakery industry. Acta Chim. Slovaca 2: 46–61 (2009)
3. Koocheki A, Mortazavi SA, Mahalati MN, Karimi M. Effect of emulsifiers and fungal α-amylase on rheological characteristics of wheat dough and quality of flat bread. J. Food Process Eng. 32: 187–205 (2009)
4. Azizi MH, Rajabzadeh N, Riahi E. Effect of mono-diglyceride and lecithin on dough rheological characteristics and quality of flat bread. LWT-Food Sci. Technol. 36: 189–193 (2003)
5. Roach RR, Hoseney RC. Effect of certain surfactants on the starch in bread. Cereal Chem. 72: 578–582 (1995)
Cited by
47 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