Influences of baking and thawing conditions on quality of par-baked French bread

Cereal Chemistry

Volumn 84, Issue 1, 2007, Pages 38-43

  Chul, Soo Park ^a   Baik, Byung Kee ^b  

^a National Institute of Animal Science   (South Korea)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MOISTURE;

%MOISTURE; BREAD CRUMBS; CONDITION; CRUMB STRUCTURE; FREEZING/THAWING; FRENCH BREAD; PAR-BAKED; PAR-BAKED BREAD; TEMPERATURE PROFILES; THAWING TIME;

THAWING;

EID: 33846794517     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-1-0038     Document Type: Article

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