In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads-Reference-Cited by-同舟云学术

In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads

Published:2022-07 Issue: Volume:381 Page:132211
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ajani Clement Kehinde,Zhu Zhiwei,Sun Da-Wen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference56 articles.

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4. Transport phenomena and their effect on microstructure of frozen fruits and vegetables;Alabi;Trends in Food Science & Technology,2020

5. Effect of the amount of steam during baking on bread crust features and water diffusion;Altamirano-fortoul;Journal of Food Engineering,2012

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