Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread-Reference-Cited by-同舟云学术

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Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread

Published:2022-10 Issue:11 Volume:87 Page:4991-5000
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Arslan‐Tontul Sultan¹^ORCID,Çetin‐Babaoğlu Hümeyra¹,Aslan Mine²,Tontul İsmail²³

Affiliation:

1. Agricultural Faculty, Food Engineering Department Selçuk University Konya Turkey

2. Engineering Faculty, Food Engineering Department Necmettin Erbakan University Konya Turkey

3. NFDS Arge Konya Turkey

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16338

Reference25 articles.

1. Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System

2. Optimization of Leavening Activity of Baker's Yeast During the Spray-Drying Process

3. Optimization of baker's yeast drying in industrial continuous fluidized bed dryer

4. Encapsulation of Lactobacillus fermentum K73 by refractance window drying;Aragón‐Rojas S.;Scientific Reports,2019

Cited by 3 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. Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production;Journal of Cereal Science;2024-03

2. Covalent-organic framework nanobionics for robust cytoprotection;Chemical Science;2024

3. THE USE OF REFRACTANCE WINDOW-DRIED EGG POWDER IN CAKE PRODUCTION;Gıda;2023-10-15

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