Author:
Carr Laura G.,Rodas Maria A.B.,Della Torre Jussara C.M.,Tadini Carmen C.
Reference23 articles.
1. AACC—American Association of Cereal Chemists. (1995). Approved methods of the AACC (9th ed.). St. Paul, Minnesota.
2. Effect of loaf specific volume on the rate and extent of staling in bread;Axford;Journal of the Science of Food and Agriculture,1968
3. Measurement of bread firmness with the universal testing machine;Baker;Cereal Foods World,1987
4. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage;Bárcenas;Food Hydrocolloids,2004
5. Effect of freezing and frozen storage on the staling of part-baked bread;Bárcenas;Food Research International,2003
Cited by
40 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