Technical note: The incorporation of fresh cassava into bread-Reference-Cited by-同舟云学术

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Technical note: The incorporation of fresh cassava into bread

Published:2007-06-28 Issue:2 Volume:13 Page:149-153
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

CRABTREE JOAN,KRAMER E. C.,BALDRY JANE

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb00789.x/fullpdf

Reference6 articles.

1. 1969 Method 44-60. American Association of Cereal Chemists, St Paul, Minnesota, U.S.A

2. Grace , M. 1971a Cassava Processing 85 Agricultural Services Bulletin No. 8 of the Food and Agriculture Organisation of the United Nations, Rome

3. Grace , M. 1971b Cassava Processing 10 Agricultural Services Bulletin No. 8 of the Food and Agriculture Organisation of the United Nations, Rome

Cited by 5 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. Addition of enzymes to improve sensory quality of composite wheat–cassava bread;European Food Research and Technology;2016-01-16

2. Technical note: Cyanide elimination, chemical composition and evaluation in breadmaking of oven dried cassava peeled root chips or slices;International Journal of Food Science & Technology;2007-06-28

3. The breadmaking potential of products of cassava as partial replacements for wheat flour;International Journal of Food Science & Technology;2007-06-28

4. Utilization of fresh cassava and sweet potato pulps in baking;Ecology of Food and Nutrition;1995-06

5. Improvement by oxidising agents of the baking performance of pure and composite flours from nigerian-grown wheats (Lee X and Inia 66);Journal of the Science of Food and Agriculture;1987

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