Influence of Additives and Mixing Time on Crumb Grain Characteristics of Wheat Bread-Reference-Cited by-同舟云学术

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Influence of Additives and Mixing Time on Crumb Grain Characteristics of Wheat Bread

Published:2000-05 Issue:3 Volume:77 Page:370-375
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Crowley P.¹,Grau H.¹²,Arendt E. K.¹³

Affiliation:

1. Department of Food Technology, University College Cork, National University of Ireland.

2. National Food Biotechnology Centre, University College Cork, National University of Ireland.

3. Corresponding author. Phone: +353-21-902064. Fax: +353-21-276138. E-mail: e.arendt@ucc.ie

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. Bread Crumb Grain Development During Baking

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