Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Effect of the amount of steam during baking on bread crust features and water diffusion;Altamirano-Fortoul;Journal of Food Engineering,2011
2. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking;Babin;Journal of Cereal Science,2006
3. X-ray tomography study of the cellular structure of extruded starches and its relations with expansion phenomenon and foam mechanical properties;Babin;Carbohydrate Polymers,2007
4. The bubble size distribution in wheat flour dough;Bellido;Food Research International,2006
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