Bread Crumb Grain Development During Baking
- 15 September 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (5), 577-580
- https://doi.org/10.1094/cchem.1998.75.5.577
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The microstructure and gas retention of bread doughJournal of Cereal Science, 1990
- Microscopical studies of water/flour systemsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- Dehydration Artefacts in Gelatinized StarchesStarch ‐ Stärke, 1987
- ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIERJournal of Food Science, 1977