✦ LIBER ✦

Impact of different baking processes on bread firmness and starch properties in breadcrumb

✍ Scribed by B.K. Patel; R.D. Waniska; K. Seetharaman

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The bread baking quality of six wheat st

✍ Amjad B. Soulaka; William R. Morrison 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 605 KB

Changes in Starch Microstructure on Baki

✍ Susanna Hug-Iten; Stephan Handschin; Béatrice Conde-Petit; Felix Escher 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 336 KB

Impact of Starch Properties on Hearth Br

✍ S. Sahlstrøm; A.B. Bævre; E. Bråthen 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 235 KB

Impact of the baking kinetics on staling

✍ Alain Le-Bail; Kahina Boumali; Vanessa Jury; Fadhel Ben-Aissa; Ruben Zuniga 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 273 KB

Impact of Starch Properties on Hearth Br

✍ S. Sahlström; A.B. Bævre; E. Bråthen 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 153 KB

A study on the effects of different gums

✍ Semin Ozge Keskin; Gulum Sumnu; Serpil Sahin 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 514 KB