Effects of Lipid Surfactants on the Structure and Mechanics of Concentrated Starch Gels and Starch Bread

By Keetels C.J.A.M.   van Vliet T.   Jurgens A.   Walstra P.  

Journal of Cereal Science, Vol. 24, Iss. 1, 1996-01 ,pp. : 33-45

Academic Press

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Relationship between the Sponge Structure of Starch Bread and its Mechanical Properties

By Keetels C.J.A.M.   van Vliet T.   Walstra P.  

Journal of Cereal Science, Vol. 24, Iss. 1, 1996-01 ,pp. : 27-31

Academic Press

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Influence of Starch Granule Size Distribution on Bread Characteristics

By Sahlström S.   Bråthen E.   Lea P.   Autio K.  

Journal of Cereal Science, Vol. 28, Iss. 2, 1998-09 ,pp. : 157-164

Academic Press

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Effects of Guar Galactomannan on Wheat Bread Microstructure and on the In vitro and In vivo Digestibility of Starch in Bread

By Brennan C.S.   Blake D.E.   Ellis P.R.   Schofield J.D.  

Journal of Cereal Science, Vol. 24, Iss. 2, 1996-02 ,pp. : 151-160

Academic Press

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Using ultrasound to investigate the cellular structure of bread crumb

By Elmehdi H.M.   Page J.H.   Scanlon M.G.  

Journal of Cereal Science, Vol. 38, Iss. 1, 2003-07 ,pp. : 33-42

Elsevier

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