Analytical Methodology for Bread Staling
Author:
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Biochemistry, Genetics and Molecular Biology
Cited by 7 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. Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads;Food Hydrocolloids;2019-10
2. Characterization of gluten-free bread crumb baked at atmospheric and reduced pressures using TD-NMR;Magnetic Resonance in Chemistry;2019-02-13
3. The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread;Food Science & Nutrition;2018-07-11
4. TD NMR Relaxation Studies of Cereal Products;Modern Magnetic Resonance;2018
5. Starch retrogradation: From starch components to cereal products;Food Hydrocolloids;2017-07
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