Production and characterization of sponge-dough bread using scalded rye

Journal of Texture Studies

Volumn 39, Issue 1, 2008, Pages 56-67

  Esteller, Mauricio S ^a   Lannes, Suzana C S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Baked products color; Bread microstructure; Flatbed scanning; Image analysis; Rye bread texture; Scalded dough

Indexed keywords

SECALE CEREALE;

EID: 38949181854     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00130.x     Document Type: Article

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