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Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Volumn 61, Issue 6, 2013, Pages 1867-1872
Crumb evaluation of bread with hemp products addition by means of image analysis
Author keywords

Bread volume; Image analysis; Technological quality; Wheat hemp flour composite
Indexed keywords

EID: 84893587836     PISSN: 12118516     EISSN: None     Source Type: Journal    
DOI: 10.11118/actaun201361061867     Document Type: Article
Times cited : (12)
References (9)
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  • 2
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    • HAGER, A.-S., WOLTER, A., CZERNY, M. A.,JURGEN, B., ZANNINI, E., ARENDT, E. K.,CZERNY, M. I., 2012: Investigation of product quality, sensory profi le and ultrastructure of breads made from a range of commercial glutenfree fl ours compared to their wheat counterparts.Eur. Food Res. Technol., 235, 2: 333-344. ISSN 1438-2377..
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  • 3
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    • Kim, Y.S.1    Flores, R.A.2
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    • Development of a baking procedure for the production of oat-supplemented wheat bread
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    • MARIOTTI, M., LUCISANO, M., PAGANI, M. A.,2006: Development of a baking procedure for the production of oat-supplemented wheat bread. International Journal of Food Science and Technology, 41,Supplement 2: 151-157. ISSN 1365-2621..
    • (2006) International Journal of Food Science and Technology , vol.41 , Issue.SUPPL. 2 , pp. 151-157
    • Mariotti, M.1    Lucisano, M.2    Pagani, M.A.3
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    • The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures
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    • MARIOTTI, M., PAGANI, M. A. and LUCISANO,M., 2013: The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids, 30:393-400. ISSN 0268005X..
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  • 7
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    • ŠVEC, I. and HRUšKOVA, M., 2010: Evaluation of wheat bread features. J. Food Eng., 99, 4: 505-510.ISSN 0260-8774..
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    • Commercial wheat bread texture statistical analyses
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    • ŠVEC, I., HRUšKOVA, M. and DVOAKOVA, J.,2011: Commercial wheat bread texture statistical analyses. Cereal Technol. (Getreidetechnol.), 65, 1: 30-38. ISSN 1869-2303..
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    • Zapotoczny, P.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.