Bread-baking Technology-Reference-Cited by-同舟云学术

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Bread-baking Technology

Published:1994 Issue: Volume: Page:191-217
ISSN:
Container-title:Kent's Technology of Cereals
language:
Short-container-title:

Author:

KENT N.L.,EVERS A.D.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/X475638531427678.pdf

Reference75 articles.

1. Watersoluble food gums and their role in product development;ANDERSON;Cereal Foods Wld,1988

2. Anon. (1957) Breadmaking processes now available. Northwest Miller, 257(13): 13.

3. Anon. (1987) Are you turned on to radio frequency? Br. Baker, 184(38): 36, 39.

4. Anon. (1988a) Soya, the wonder bean. Milling, 181 (July): 13–15.

5. Anon. (1988b) Radio frequency cuts baking times by half. Br. Baker, Nov.: 46, 48.

Cited by 2 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. Quality Control;Bakery Products Science and Technology;2014-06-06

2. Bread properties and crumb structure;Food Research International;2001-01

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