Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread-Reference-Cited by-同舟云学术

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Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread

Published:2019-02 Issue: Volume:116 Page:925-931
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Masure Hanne G.^ORCID,Wouters Arno G.B.,Fierens Ellen,Delcour Jan A.

Funder

Flanders' FOOD

KU Leuven

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Method 44–15.02. Moisture – Air-oven methods. Approved November 3, 1999;AACC,1999

2. Official methods of analysis;AOAC,1995

3. Gluten-free breads;Arendt,2008

4. Novel approaches in gluten-free breadmaking: Interface between food science, nutrition, and health;Capriles;Comprehensive Reviews in Food Science and Food Safety,2014

5. Technology of Breadmaking;Cauvain,2015

Cited by 20 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. Technological approaches applied in the design of gluten-free bakery products;Czech Journal of Food Sciences;2023-06-29

2. Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven;Innovative Food Science & Emerging Technologies;2023-06

3. Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread;Gels;2023-03-14

4. Ohmic Heating;Novel Technologies in Food Science;2022-12-29

5. Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties;International Journal of Food Science & Technology;2022-12-08

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