A method for measuring the firmness of whole loaves of bread-Reference-Cited by-同舟云学术

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A method for measuring the firmness of whole loaves of bread

Published:2007-06-28 Issue:4 Volume:6 Page:409-413
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

BISHOP E. C.,WREN J. J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb01628.x/fullpdf

Reference10 articles.

1. Deformation Testing of Foods..

2. Hill , G. Dalby , G. 1961 Abstr. 46th ann. Meeting, Amer. Ass. Cereal Chemists

Cited by 4 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. Emulsifiers in baking;Advances in Baking Technology;1993

2. Evaluation of bread firmness by Instron compression tests;Rheologica Acta;1984-07

3. The Role of Starch in Bread Staling;Industrial Uses of Starch and its Derivatives;1976

4. Bread staling. IV. Electrical properties of the crumb during staling;Journal of the Science of Food and Agriculture;1972-03

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