Assessment of French bread texture by a multi-indentation test-Reference-Cited by-同舟云学术

Assessment of French bread texture by a multi-indentation test

Published:2014-02 Issue: Volume:122 Page:92-98
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chaunier L.,Chiron H.,Della Valle G.,Rouaud O.,Rzigue A.,Shehzad A.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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2. Estimation of energy saving by jet impingement technique during french bread baking thanks to a reduced model;Alamir;Energy,2013

3. Effect of the amount of steam during baking on bread crust features and water diffusion;Altamirano-Fortoul;Journal of Food Engineering,2012

4. Texture of bread crust: puncturing settings effect and its relationship to microstructure;Altamirano-Fortoul;Journal of Texture Studies,2013

5. Evaluation instrumentale de la texture contrastée croûte/mie de pains présentant des teneurs en fibres variées;Chaunier;Industrie des Céréales,2008

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