Optimization of baking parameters of part-baked and rebaked Irish brown soda bread by evaluation of some quality characteristics-Reference-Cited by-同舟云学术

Optimization of baking parameters of part-baked and rebaked Irish brown soda bread by evaluation of some quality characteristics

Published:1997-12 Issue:6 Volume:32 Page:487-493
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Leuschner Renata G. K.,O'Callaghan Michael J. A.,Arendt Elke K.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb02122.x/fullpdf

Reference9 articles.

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2. Doose , O. 1982 Verfahrenstechnik Baeckerei

3. Proximate analysis of a selection of brown breads commercially produced in the Republic of Ireland;Downey;Irish Journal of Agriculture and Food Research,1988

4. Evaluation of reduced salt breads;Gormley;Farm and Food,1993a

5. A note on the evaluation of wheaten breads containing oat flour or oat flakes;Gormley;Irish Journal of Agriculture and Food Research,1993b

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