Funder
Consultative Group on International Agricultural Research (CGIAR)
Global Rice Science Partnership (GRiSP) project
Subject
Biochemistry,Food Science
Reference26 articles.
1. Optimisation de la fermentation en milieu semi-solide pour la production d'ablo, un pain cuit à la vapeur d'Afrique de l'ouest;Agro;J. Appl. Biosci.,2014
2. Using a bostwick consistometer to measure consistencies of processed corn meals and their CSM blends;Bookwalter;Cereal Sci. Today,1968
3. Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time;Borzani;Braz. Arch. Biol. Technol.,2004
4. Emulsifiers and/or extruded starch in the production of breads from cassava;Defloor;Cereal Chem.,1991
5. Characterization of structure of gluten-free breads by using X-ray microtomography;Demirkesen;Food Hydrocolloids,2014
Cited by
11 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