Physical properties and water state changes during storage in soy bread with and without almond

Food Chemistry

Volumn 110, Issue 3, 2008, Pages 554-561

  Lodi, Alessia ^a   Vodovotz, Yael ^b  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Air cell imaging; Almond; Differential scanning calorimetry; Soy bread; Thermogravimetric analysis

Indexed keywords

BETA GLUCOSIDASE; ISOFLAVONE; LIPID; SOYBEAN PROTEIN; WATER;

ALMOND; ARTICLE; BREAD; DOUGH; FOOD QUALITY; FOOD STORAGE; HYDROPHILICITY; NONHUMAN; POWDER; SOYBEAN; TECHNIQUE; THERMAL ANALYSIS; WHEAT;

PRUNUS DULCIS; TRITICUM AESTIVUM;

EID: 42749084243     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.032     Document Type: Article

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