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Volumn 221, Issue 5, 2005, Pages 616-623

Methodological developments in bread staling assessment: Application to enzyme-supplemented brown pan bread

Author keywords

Brown pan bread; Enzyme supplemented pan bread; Sensory; Texture

Indexed keywords


EID: 27844541291     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0082-2     Document Type: Article
Times cited : (23)

References (21)
  • 12
    • 27844610260 scopus 로고    scopus 로고
    • Ministerio de presidencia (1978) Real decreto 2419/1978. BOE, Madrid
    • Ministerio de presidencia (1978) Real decreto 2419/1978. BOE, Madrid
  • 16
    • 27844593786 scopus 로고    scopus 로고
    • note
    • The American Institute of Baking. Standard procedure for firmness measurement of bread crumb by compression. AIB, Manhattan, KA


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.