Sensory qualities of plain white pan bread: Influence of farming system, year of harvest and baking technique-Reference-Cited by-同舟云学术

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Sensory qualities of plain white pan bread: Influence of farming system, year of harvest and baking technique

Published:2006-01 Issue:1 Volume:43 Page:15-30
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Kihlberg Iwona,Öström Åsa,Johansson Lisbeth,Risvik Einar

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference66 articles.

1. Vetemjölets egenskaper studeras med dataanalys. Fakta: Mark/växt 10;Andersson,1994

2. Predictive modelling of the bread-making performance and dough properties of wheat;Andersson;Journal of Cereal Science,1994

3. Basic considerations of dough properties;Bloksma,1964

4. The chemical and rheological basis of oxidative flour improvement;Bloksma,1974

5. Rheology of the breadmaking process;Bloksma;Cereal Foods World,1990

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2. Development of a lexicon of Japanese texture terms related to bakery products for a trained panel;Nippon Shokuhin Kagaku Kogaku Kaishi;2023-05-15

3. Development of a lexicon of Japanese texture terms related to bakery products for a trained panel;J JPN SOC FOOD SCI;2023

4. Yield and Grain Quality of Common Wheat (Triticum aestivum L.) Depending on the Different Farming Systems (Organic vs. Integrated vs. Conventional);Plants;2023-02-23

5. Milling and Baking Quality of Spring Wheat (Triticum aestivum L.) from Organic Farming;Agriculture;2021-08-11

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