Mathematical modelling of leavened cereal goods-Reference-Cited by-同舟云学术

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Mathematical modelling of leavened cereal goods

Published:1995-01 Issue:3 Volume:24 Page:379-403
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

de Cindio B.,Correra S.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Spiral plate method for bacterial count;AOAC Methods,1980

2. The origin of gas cell in bread dough;Baker;Cereal Chem.,1937

3. Optimization of extrusion cooking of lumy proteins by response surface methodology;Bastos;Int. J. Food Sci. Techn.,1991

4. Viscosity modelling of dough in extrusion;Bhattacharya;J. Food Techn.,1986

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2. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2022-01-28

3. Selection of better mathematical model describing cake baking for inverse analysis;Food and Bioproducts Processing;2021-03

4. Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes;Journal of Food Engineering;2021-02

5. Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening;IEEE Access;2021

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