Strategies for the aeration of gluten-free bread – A review
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference78 articles.
1. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;European Food Research and Technology,2010
2. Applications of ultrasound in analysis, processing and quality control of food: a review;Awad;Food Research International,2012
3. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking;Babin;Journal of Cereal Science,2006
4. Mechanical properties of bread crumbs from tomography based finite element simulations;Babin;Journal of Materials Science,2005
5. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy;Bajd;Magnetic Resonance Imaging,2011
Cited by 36 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. Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics;LWT;2024-07
2. pt4: Phantom-4D, an open-source software tool for creating time-evolving 3D phantoms;Tomography of Materials and Structures;2024-06
3. Physical-chemical characterization, acceptance test, and free-choice profiling of gluten-free bread developed with Brazilian buckwheat starch and flour;CIENC RURAL;2024
4. Physical-chemical characterization, acceptance test, and free-choice profiling of gluten-free bread developed with Brazilian buckwheat starch and flour;Ciência Rural;2024
5. Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents;Journal of Food Science and Technology;2023-10-13
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