Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation-Reference-Cited by-同舟云学术

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Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation

Published:2016-10-24 Issue:8 Volume:97 Page:2366-2374
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Peressini Donatella¹,Braunstein Dobrila¹,Page John H²,Strybulevych Anatoliy²,Lagazio Corrado³,Scanlon Martin G⁴

Affiliation:

1. Dipartimento di Scienze Agroalimentari, Ambientali e Animali; Università di Udine; 33100 Udine Italy

2. Department of Physics and Astronomy; University of Manitoba; Winnipeg Manitoba R3T 2N2 Canada

3. Department of Statistics and Business Studies; University of Genoa; 16126 Genoa Italy

4. Department of Food Science; University of Manitoba; Winnipeg Manitoba R3T 2N2 Canada

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference47 articles.

1. Rheology and the breadmaking process;Dobraszczyk;J Cereal Sci,2003

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