| 1 |
Impact of fibers on physical characteristics of fresh and staled bake off bread
Rosell CM, Santos E
Journal of Food Engineering, 98(2), 273, 2010 |
| 2 |
Practical application of the SAFES (systematic approach to food engineering systems) methodology to the breadmaking process
Segui L, Barrera C, Oliver L, Fito P
Journal of Food Engineering, 83(2), 219, 2007 |
| 3 |
Application of Bifidobacterium strains to the breadmaking process
Palacios MC, Sanz Y, Haros M, Rosell CM
Process Biochemistry, 41(12), 2434, 2006 |
| 4 |
Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure
Paramithiotis S, Chouliaras Y, Tsakalidou E, Kalantzopoulos G
Process Biochemistry, 40(8), 2813, 2005 |
| 5 |
Texture and staling of wheat bread crumb: effects of water extractable proteins and 'pentosans'
Fessas D, Schiraldi A
Thermochimica Acta, 323(1-2), 17, 1998 |
| 6 |
Recycling of bakery wastes using an amylolytic lactic acid bacterium
Oda Y, Park BS, Moon KH, Tonomura K
Bioresource Technology, 60(2), 101, 1997 |
