The effects of gums on macro and micro-structure of breads baked in different ovens-Reference-Cited by-同舟云学术

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The effects of gums on macro and micro-structure of breads baked in different ovens

Published:2009-12 Issue:8 Volume:23 Page:2182-2189
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ozge Ozkoc Semin,Sumnu Gulum,Sahin Serpil

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Approved methods of the AACC;AACC,2000

2. Image processing with Image J;Abramoff;Biophotonics International,2004

3. Advances in image analysis for the study of food microstructure;Aguilera,2007

4. Effect of HPMC addition on the microstructure, quality and aging of wheat bread;Barcenas;Food Hydrocolloids,2005

5. Description of textural appearance of bread crumb by video image analysis;Bertrand;Cereal Chemistry,1992

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