Bran-induced effects on the evolution of bubbles and rheological properties in bread dough-Reference-Cited by-同舟云学术

Bran-induced effects on the evolution of bubbles and rheological properties in bread dough

Author:

Ishwarya S. Padma¹²,Desai Kiran M.³,Naladala Srinivasulu³,Anandharamakrishnan C.¹²⁴^ORCID

Affiliation:

1. Department of Food Engineering; CSIR - Central Food Technological Research Institute; Mysore India

2. AcSIR - Academy of Scientific and Innovative Research, CSIR - CFTRI Campus; Mysore India

3. General Mills India Private Limited; Mumbai India

4. Indian Institute of Crop Processing Technology; Thanjavur India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

Reference72 articles.

1. Approved methods of the American Association of Cereal Chemists 2000 Approved methods of the American Association of Cereal Chemists

5. Baier , F. O. 2001 Mass Transfer Characteristics of a Novel Gas-Liquid Contactor, The Advanced Buss Loop Reactor

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