Volume change of bread and bread crumb during cooling, chilling and freezing, and the impact of baking

Journal of Cereal Science

Volumn 51, Issue 1, 2010, Pages 115-119

  Ben Aissa, Mohamed Fadhel ^a   Monteau, Jean Yves ^a   Perronnet, Annick ^b   Roelens, Guillaume ^c   Le Bail, Alain ^a  

^a Universite de Nantes   (France)

^b INSTITUT DE RECHERCHE EN GÉNIE CIVIL ET MÉCANIQUE GEM   (France)

^c UNIVERSITÉ DE NANTES   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 73849103182     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.10.006     Document Type: Article

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