Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers-Reference-Cited by-同舟云学术

Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers

Published:2008-06 Issue:5 Volume:41 Page:803-815
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hathorn C.S.,Biswas M.A.,Gichuhi P.N.,Bovell-Benjamin A.C.

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

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4. Bacteriological Analytical Manual Online. (2001). US Food & Drug Administration. Center for Food Safety & Applied Nutrition. 〈http://vm.cfsan.fda.gov/~ebam/bam-18.html〉. pp. 1–10.

5. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage;Bárcenas;Food Hydrocolloids,2004

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