Modelling the browning of bakery products during baking: a review-Reference-Cited by-同舟云学术

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Modelling the browning of bakery products during baking: a review

Published:2022-06 Issue:2 Volume:11 Page:217-234
ISSN:2304-974X
Container-title:Ukrainian Food Journal
language:
Short-container-title:Ukr Food J

Author:

Lukinac Jasmina,Komlenić Daliborka Koceva,Čolić Mirela Lučan,Nakov Gjore,Jukić Marko

Publisher

National University of Food Technologies

Subject

Biochemistry,Food Science

Cited by 2 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. Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream;Mljekarstvo;2024-12-31

2. Influence of sand rice (Agriophyllum squarrosum) flour substitution on the physicochemical properties, bioactive activities, and in vitro digestibility of wheat bread;International Journal of Food Science & Technology;2023-08-28

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