Author:
Elmehdi H.M.,Page J.H.,Scanlon M.G.
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference27 articles.
1. The origin of the gas cell in bread dough;Baker;Cereal Chem,1941
2. On the elasticity of wheat gluten;Belton;J Cereal Sci,1999
3. Rheology and chemistry of dough;Bloksma,1988
4. Measurement of dynamic dough density and effect of surfactants and flour type on aeration during mixing and gas retention during proofing;Campbell;Cereal Chem,2001
5. Aeration of bread dough during mixing: effect of mixing dough at reduced pressure;Campbell;Cereal Foods World,1998
Cited by
61 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