Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage
Author:
Funder
U.S. Department of Agriculture
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
1. Incorporation of corn fiber into sugar snap cookies;Artz;Cereal Chemistry,1990
2. Modeling the thermal properties of a cupcake during baking;Baik;Journal of Food Science,1999
3. Thermodynamic analysis of the freezing and thawing of the foods: Enthalpy and apparent specific heat;Chen;Journal of Food Science,1985
4. Production of functional probiotic, prebiotic, and synbiotic ice creams;di Criscio;Journal of Dairy Science,2010
5. Characterization of structure of gluten-free breads by using X-ray microtomography;Demirkesen;Food Hydrocolloids,2014
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. The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review;Food Reviews International;2023-08-08
2. Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes;Foods;2023-05-04
3. Defrosted products with preserved micro- and macrostructure;Food systems;2022-10-07
4. Glass transitions in frozen systems as influenced by molecular weight of food components;Comprehensive Reviews in Food Science and Food Safety;2022-09-26
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
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3