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Porous Crumb Structure of Leavened Baked Products
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure developme...
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| Publicado en: | Int J Food Sci |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Hindawi
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098858/ https://ncbi.nlm.nih.gov/pubmed/30155475 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/8187318 |
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