Effect of Autoclave and Microwave Treatments on Quality of Bread-Reference-Cited by-同舟云学术

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Effect of Autoclave and Microwave Treatments on Quality of Bread

Published:2012-05-31 Issue:5 Volume:41 Page:681-686
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Koth-Bong-Woo-Ri,Choi Jung-Su,Kim Dong-Hyun,SunWoo Chan,Jung Seul-A,Kim Hyun-Jee,Jeong Da-Hyun,Jeong Hee-Ye,Choi Ho-Duk,Ahn Dong-Hyun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201218552488730.pdf

Reference19 articles.

1. Comparison of methods for the assessment of the extent of staling in bread

2. An in vitro model of gluten-sensitive enteropathy. Effect of gliadin on intestinal epithelial cells of patients with gluten-sensitive enteropathy in organ culture.

3. Production of Hypoallergenic Rice by Enzymatic Decomposition of Constituent Proteins

Cited by 3 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. Occurrence of fatty acids in Camellia genus: Extractions technologies and potential applications: A review;Food Bioscience;2023-10

2. Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation;Food Chemistry: X;2022-03

3. Effects of Autoclave and Microwave Treatments on Quality of Cookies;Journal of the Korean Society of Food Science and Nutrition;2013-07-31

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