Application of Response Surface Methodology in the Development of Gluten-Free Bread-Reference-Cited by-同舟云学术

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Application of Response Surface Methodology in the Development of Gluten-Free Bread

Published:2005-09 Issue:5 Volume:82 Page:609-615
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

McCarthy D. F.¹,Gallagher E.¹²,Gormley T. R.¹,Schober T. J.³,Arendt E. K.³

Affiliation:

1. Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland.

2. Corresponding author. Phone: +353-1-8059500. Fax: +353-1-8059550. E-mail: egallagher@nfc.teagasc.ie

3. Department of Food and Nutritional Science, National University of Ireland, Cork, Ireland.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference42 articles.

1. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

2. Moisture Redistribution and Phase Transitions During Bread Staling

3. Effects of Glycerol and Moisture Redistribution on Mechanical Properties of White Bread

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