Characterization of structure of gluten-free breads by using X-ray microtomography
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
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3. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography;Besbes;Journal of Food Engineering,2012
4. Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi- axial extension measurements;Bollaín;Food Hydrocolloids,2004
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