Relationships between flour/dough microstructure and dough handling and baking properties-Reference-Cited by-同舟云学术

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Relationships between flour/dough microstructure and dough handling and baking properties

Published:1997-06 Issue:6 Volume:8 Page:181-185
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Autio K.,Laurikainen T.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

1. Effect of Scanning Electron Microscopy Preparation Methods on the Ultrastructure of White Bread;Chabot,1979

2. The Evaluation of Food Structure by Light Microscopy;Flint,1988

3. Fluorescence Microscopy: Applications in Food Analysis’;Fulcher,1989

4. Preliminary Evaluation of Lectins as Fluorescent Probes of Seed Structure and Composition;Miller,1984

5. Confocal Scanning Light Microscopy in Food Research;Blonk,1993

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