Effect of frozen storage time on the bread crumb and aging of par-baked bread-Reference-Cited by-同舟云学术

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Effect of frozen storage time on the bread crumb and aging of par-baked bread

Published:2006-04 Issue:3 Volume:95 Page:438-445
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

BARCENAS M,ROSELL C

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 88 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

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2. An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads;Foods;2024-01-10

3. Fundamentals of freezing processes;Low-Temperature Processing of Food Products;2024

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5. Technological approaches applied in the design of gluten-free bakery products;Czech Journal of Food Sciences;2023-06-29

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