Modelling thermal degradation of zearalenone in maize bread during baking

By Numanoglu E.   Yener S.   Gökmen V.   Uygun U.   Koksel H.  

Food Additives & Contaminants: Part A, Vol. 30, Iss. 3, 2013-03 ,pp. : 528-533

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of chitosan on physical and chemical processes during bread baking and staling

By Kerch Garry   Rustichelli Franco   Ausili Pamela   Zicans Janis   Meri Remo   Glonin Aleksandr  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1459-1464

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

An Innovative Micro-Modelling of Simultaneous Heat and Moisture Transfer during Bread Baking Using the Lattice Boltzmann Method

By Hussein Mohamed  

Food Biophysics, Vol. 5, Iss. 3, 2010-09 ,pp. : 161-176

Springer Publishing Company

Access to resources Recommend Favorite