Ultrasonic Applications in Bakery Products
Author:
Affiliation:
1. Universitat Politècnica de Catalunya, Department of Electronic Engineering; Sensor Systems Group; Barcelona Spain
Publisher
John Wiley & Sons, Ltd
Reference56 articles.
1. The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers;Álava;Journal of Cereal Science,2001
2. Use of ultrasound for the determination of flour quality;Álava;Ultrasonics,2007
3. Application of low intensity ultrasonics to cheese manufacturing processes;Benedito;Ultrasonics,2002
4. Dough structure, dough rheology and baking quality;Bloksma;Cereal Food World,1990
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