Author:
Giannou V,Kessoglou V,Tzia C
Subject
Food Science,Biotechnology
Reference42 articles.
1. Effect of oxidants, sodium-stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen doughs;Abd El-Hady;Lebensmittel. -Wissenschaft + Technologie,1999
2. Relationship between flour/dough microstructure and dough handling and baking properties;Autio;Trends in Food Science and Technology,1997
3. Bacillus spore contamination associated with commercial bread manufacture;Bailey;Food Microbiology,1993
4. Beuchat, L. R. (1987). Food and beverage mycology (pp. 255–256). AVI Books.
5. Brown, W. E. (1992). Plastics in food packaging, properties, design and fabrication (pp. 75, 93–94) Marcel Dekker.
Cited by
106 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