A recording instrument for the rapid evaluation of the compressibility of bakery goods-Reference-Cited by-同舟云学术

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A recording instrument for the rapid evaluation of the compressibility of bakery goods

Published:1965-11 Issue:11 Volume:16 Page:670-679
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Babb A. T. S.

Publisher

Wiley

Subject

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

Reference5 articles.

Cited by 8 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

1. References;Confectionery and Chocolate Engineering;2016-11-29

2. References;Confectionery and Chocolate Engineering;2010-07-07

3. FACTORS AFFECTING FRACTURE PROPERTIES OF SHORT-DOUGH BISCUITS;Journal of Texture Studies;1997-06

4. EVALUATING FOOD BY OBJECTIVE METHODS;Experimental Food Science;1990

5. Evaluation of bread firmness by Instron compression tests;Rheologica Acta;1984-07

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