검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology Collar C, Santos E, Rosell CM Journal of Food Engineering, 78(3), 820, 2007 |
| 2 |
Influence of water activity on acoustic emission of flat extruded bread Marzec A, Lewicki PP, Ranachowski Z Journal of Food Engineering, 79(2), 410, 2007 |
| 3 |
Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus Shah AR, Shah RK, Madamwar D Bioresource Technology, 97(16), 2047, 2006 |
| 4 |
Evaluation of the effects of fat replacers on the quality of wheat bread O'Brien CM, Mueller A, Scannell AGM, Arendt EK Journal of Food Engineering, 56(2-3), 265, 2003 |
| 5 |
Modeling the starch retrogradation kinetic of durum wheat bread Del Nobile MA, Martoriello T, Mocci G, La Notte E Journal of Food Engineering, 59(2-3), 123, 2003 |