Influence of damaged starch on cookie and bread-making quality

By Barrera Gabriela   Pérez Gabriela   Ribotta Pablo   León Alberto  

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 1-7

Springer Publishing Company

Access to resources Recommend Favorite

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

By Gómez Manuel   Real Silvia   Rosell Cristina   Ronda Felicidad   Blanco Carlos   Caballero. Pedro  

European Food Research and Technology A, Vol. 219, Iss. 2, 2004-07 ,pp. : 145-150

Springer Publishing Company

Access to resources Recommend Favorite

Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

By Pasqualone Antonella   Caponio Francesco   Simeone Rosanna  

European Food Research and Technology A, Vol. 219, Iss. 6, 2004-11 ,pp. : 630-634

Springer Publishing Company

Access to resources Recommend Favorite

Biotechnology of bread baking

By Linko Y.-Y.   Javanainen P.   Linko S.  

Trends in Food Science and Technology, Vol. 8, Iss. 10, 1997-10 ,pp. : 339-344

Elsevier

Access to resources Recommend Favorite

Test Baking of Bread by Household Baking Machine

By Hansen B.    

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 2, 1993-04 ,pp. : 181-181

Academic Press

Access to resources Recommend Favorite