TEXTURE CHARACTERISTICS OF REHEATED BREAD

被引：0
|
作者：
ROGERS, DE
DOESCHER, LC
HOSENEY, RC
机构：
来源：
CEREAL CHEMISTRY | 1990年 / 67卷 / 02期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：188 / 191
页数：4
相关论文
共 50 条
  • [1] TEXTURE CHARACTERISTICS OF REHEATED BREAD
    ROGERS, DE
    HOSENEY, RC
    DOESCHER, LC
    CEREAL FOODS WORLD, 1988, 33 (08) : 681 - 681
  • [2] Quality evaluation of steam reheated frozen steamed bread
    Zhao, Beibei
    Fu, Shijian
    Li, Hua
    Li, Huifang
    Wang, Yuanhui
    Li, Zhijian
    Liu, Changhong
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 150
  • [3] Measurement of bread crumb texture via imaging of its characteristics
    Pa, Nasrul Fikry Che
    Chin, Nyuk Ling
    Yusof, Yus Aniza
    Aziz, Norashikin Abdul
    JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2013, 11 (02): : 48 - 55
  • [4] Mastication of crisp bread: Role of bread texture and structure on texture perception
    Aleixandre, Andrea
    Benavent-Gil, Yaiza
    Velickova, Elena
    Rosell, Cristina M.
    FOOD RESEARCH INTERNATIONAL, 2021, 147
  • [5] SCATTERING CHARACTERISTICS IN REHEATED FLUOROZIRCONATE GLASSES
    TOKIWA, H
    MIMURA, Y
    SHINBORI, O
    NAKAI, T
    JOURNAL OF LIGHTWAVE TECHNOLOGY, 1985, 3 (03) : 574 - 578
  • [6] Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
    Salmenkallio-Marttila, M
    Roininen, K
    Autio, K
    Lähteenmäki, L
    AGRICULTURAL AND FOOD SCIENCE, 2004, 13 (1-2) : 138 - 150
  • [7] Instrumental texture characterization of bread
    Momchilova, M.
    Zsivanovits, G.
    BULGARIAN CHEMICAL COMMUNICATIONS, 2016, 48 : 435 - 441
  • [8] BREAD CRUMBS TEXTURE OF SPELT
    Korczyk-Szabo, Joanna
    Lacko-Bartosova, Magdalena
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2014, 3 : 244 - 246
  • [9] Impact of sourdough on the texture of bread
    Arendt, Elke K.
    Ryan, Liam A. M.
    Dal Bello, Fablo
    FOOD MICROBIOLOGY, 2007, 24 (02) : 165 - 174
  • [10] Examining bread texture and saltiness
    Nachay, Karen
    FOOD TECHNOLOGY, 2014, 68 (01) : 12 - 12
12345