Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread

Journal of Cereal Science

Volumn 79, Issue , 2018, Pages 408-417

  Gao, Jing ^a   Tay, Shia Lyn ^a   Koh, Audrey Hui Si ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Bread; Oral processing; Temporal dominance of sensation; Vacuum mixing

Indexed keywords

EID: 85038251703     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.12.002     Document Type: Article

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