Technology of biscuit manufacture: Investigation of the role of fermentation in the manufacture of cream crackers-Reference-Cited by-同舟云学术

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Technology of biscuit manufacture: Investigation of the role of fermentation in the manufacture of cream crackers

Published:1972-08 Issue:8 Volume:23 Page:1021-1034
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wade P.

Publisher

Wiley

Subject

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

Reference11 articles.

1. S.C.I. Monogr;Chamberlain,1962

2. Chemy Ind. 1970, 639.

3. Chemy Ind. 1971, 1284.

Cited by 9 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

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2. Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography;Critical Reviews in Food Science and Nutrition;2013-11-04

3. Development of a Benchtop Baking Method for Chemically Leavened Crackers. I. Identification of a Diagnostic Formula and Procedure;Cereal Chemistry Journal;2011-01

4. Cream crackers;Manley’s Technology of Biscuits, Crackers and Cookies;2011

5. Cream crackers;Technology of Biscuits, Crackers and Cookies;2000

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