OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICS
Author:
Affiliation:
1. Department of Food Science and Technology; Ferdowsi University of Mashhad; PO Box 91775-1163; Mashhad; Iran
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2012.00362.x/fullpdf
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3. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;J. Cereal Sci.,1998
4. Bread quality relationship with rheological measurements of wheat flour dough;Autio;Cereal Chem.,2001
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