Effect of pressure (crust formation) on bread crumb grain development

Cereal Chemistry

Volumn 75, Issue 5, 1998, Pages 581-584

  Hayman, D'Anne ^a   Hoseney, R C ^b   Faubion, J M ^c  

^a KELLOGG COMPANY   (United States)

^b R and R Research Services Inc ^*  (United States)

^c Amer Association of Cereal Chemists   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; FLOCCULATION; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); HEATING RATE;

BREAD CRUMBS; CELL WALLS; CRUST FORMATIONS; EFFECT OF PRESSURE; ELECTRICAL RESISTANCES; EXPANSION RATE; GAS CELL; GRAIN DEVELOPMENT; ONE-FACTOR; TEMPERATURE RANGE;

OVENS;

ERO; TRITICUM AESTIVUM;

EID: 0031719699     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.5.581     Document Type: Article

References (11)

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