Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements-Reference-Cited by-同舟云学术

Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements

Published:2004-11-04 Issue:1 Volume:220 Page:83-89
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Bolla�n Clara,Angioloni Alessandro,Collar Concepci�n

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-1059-2.pdf

Reference26 articles.

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2. Armero E, Collar C (1998) J Cereal Sci 28(2):165?174

3. Schiraldi A, Piazza L, Riva M (1996) Cereal Chem 73(1):32?39

4. Martínez JC, Andreu P, Collar C (1999) Leatherhead Food Ra Food Ind J 2(2):133?145

5. Hallberg LM, Chinachoti P (2002) J Food Eng Phys Prop 67(3):1092?1096

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