Characteristic color change and its prediction for the surface of white bread during baking processes

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 1, 1997, Pages 31-37

  Kure, Kazuharu ^a   Sagara, Yasuyuki ^b   Seo, Yasuhisa ^b   Morishima, Hiroshi ^c  

^a AJINOMOTO CO INC   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c NIHON UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23744447785     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.31     Document Type: Article

References (10)

1. BOYACIGLU, M.H. and DAPPOLONIA, B.L. : Cereal Chem., 71, 21 (1994).
2. BOYACIGLU, M.H. and DAPPOLONIA, B.L. : Cereal Chem., 71, 32 (1994).