검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
A novel application of vibration technique for non-destructive evaluation of bread staling Nouri M, Nasehi B, Mehdizadeh SA, Goudarzi M Journal of Food Engineering, 197, 44, 2017 |
| 2 |
Water transfer in bread during staling: Physical phenomena and modelling Monteau JY, Purlis E, Besbes E, Jury V, Le-Bail A Journal of Food Engineering, 211, 95, 2017 |
| 3 |
Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques Lapcik L, Vasina M, Lapcikova B, Valenta T Journal of Food Engineering, 178, 31, 2016 |
| 4 |
Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread Ronda F, Quilez J, Pando V, Roos YH Journal of Food Engineering, 131, 116, 2014 |
| 5 |
Influence of inulin on physical characteristics and staling rate of gluten-free bread Ziobro R, Korus J, Juszczak L, Witczak T Journal of Food Engineering, 116(1), 21, 2013 |
| 6 |
The effects of maltodextrins on gluten-free dough and quality of bread Witczak M, Korus J, Ziobro R, Juszczak L Journal of Food Engineering, 96(2), 258, 2010 |
| 7 |
beta-Cyclodextrin (beta-CD): A new approach in bread staling Tian YQ, Li Y, Jin ZY, Xu XM, Wang JP, Jiao AQ, Yu B, Talba T Thermochimica Acta, 489(1-2), 22, 2009 |
| 8 |
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination Caballero PA, Gomez M, Rosell CM Journal of Food Engineering, 81(1), 42, 2007 |