French Bread Loaf Volume Variations and Digital Image Analysis of Crumb Grain Changes Induced by the Minor Components of Wheat Flour
Author:
Affiliation:
1. Moulins Soufflet, BP 12, 10402 Nogent sur Seine, France.
2. INRA, BP 71627, 44316 Nantes Cedex 3, France.
3. Corresponding author. E-mail: dellaval@nantes.inra.fr
4. Limagrain group - ULICE, BP173 63200 Riom, France.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference34 articles.
1. The Effects of Bread Making Process and Wheat Quality on French Baguettes
2. In Vitro Binding of Puroindolines to Wheat Starch Granules
3. Fractionation−Reconstitution Experiments Provide Insight into the Role of Endoxylanases in Bread-Making
4. Influence of Additives and Mixing Time on Crumb Grain Characteristics of Wheat Bread
Cited by 54 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. The role of lipids in determining the gas cell structure of gluten-free steamed oat cake;Food Hydrocolloids;2024-03
2. A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality;Food Chemistry;2024-03
3. Image Analysis;Methods and Protocols in Food Science;2024
4. Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase;Cogent Food & Agriculture;2023-09-28
5. A Comparative Study of Magnetic Field on the Maximum Ice Crystal Formation Zone and Whole Freezing Process for Improving the Frozen Dough Quality;2023
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3