Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads-Reference-Cited by-同舟云学术

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Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads

Published:2004-09 Issue:5 Volume:81 Page:567-575
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Moore Michelle M.¹²,Schober Tilman J.¹²,Dockery Peter³,Arendt Elke K.¹⁴

Affiliation:

1. Department of Food and Nutritional Sciences, University College Cork, Ireland.

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

3. Department of Anatomy, University College Cork, Ireland.

4. Corresponding author. Phone: +353-21-4902064. Fax: +353-21-4270213. E-mail: e.arendt@ucc.ie

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. Effect of loaf specific volume on the rate and extent of staling in bread

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