Impact of the baking protocol on the structure of French crêpes-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Impact of the baking protocol on the structure of French crêpes

Published:2017-03 Issue: Volume:196 Page:183-192
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Guibert-Martin Sébastien,Jury Vanessa,Bouchet Brigite,Roellens Guillaume,Lioret Pascal,Le-Bail Alain

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Effects of lipids and emulsifiers on alveograph characteristics;Addo;Cereals Chem.,1992

2. Sensory and physical properties of chocolate chip cookies made with vegetable shortening or fat replacers at 50 and 75% levels;Armbrister;J. Food Sci.,1994

3. The Technology of Cake Making;Bennion,1992

4. Film boiling heat transfer from a horizontal surface;Berenson;J. Heat Transf.,1961

5. Conduction of Heat in Solids;Carslaw,1959

Cited by 4 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. Numerical modelling of heat and mass transfer during cake baking;Journal of Physics: Conference Series;2024-05-01

2. Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing;Food Chemistry: X;2022-10

3. Stabilizing highly hydrated wheat flour doughs by adding water in two steps;Journal of Cereal Science;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

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP