METHYLCELLULOSE AS A STRUCTURE ENHANCER IN BREAD BAKING

被引：0
|
作者：
BELL, DA
机构：
来源：
CEREAL FOODS WORLD | 1990年 / 35卷 / 10期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1001 / &
相关论文
共 50 条
  • [31] EFFECT OF BAKING ABSORPTION ON BREAD YIELD
    PUHR, D
    DAPPOLONIA, BL
    CEREAL FOODS WORLD, 1988, 33 (08) : 680 - 680
  • [32] BAKING OF MIXED BREAD .2.
    KRIEMS, P
    REINHOLD, M
    BACKER UND KONDITOR, 1980, 34 (08): : 250 - 252
  • [33] On line, noncontact baking monitor for bread
    Faeth, L
    Chimenti, D
    CEREAL FOODS WORLD, 1999, 44 (03) : 155 - 158
  • [34] WHEAT BREAD, BAKING AND NUTRITIONAL QUALITIES
    JACQMAIN, D
    DEHOY, N
    REVUE DES FERMENTATIONS ET DES INDUSTRIES ALIMENTAIRES, 1981, 36 (06): : 175 - 181
  • [35] After Spending the Morning Baking Bread
    Ridl, Jack
    NORTH AMERICAN REVIEW, 2011, 296 (03): : 41 - 41
  • [36] Baking of high fiber wheat bread
    Salmenkallio-Marttila, M
    Katina, K
    Fabritius, M
    Autio, K
    2ND EUROPEAN SYMPOSIUM ON ENZYMES IN GRAIN PROCESSING, ESEGP-2, 2000, 207 : 309 - 311
  • [37] BAKING OF MIXED BREAD .4.
    KRIEMS, P
    REINHOLD, M
    BACKER UND KONDITOR, 1980, 34 (10): : 309 - 312
  • [38] YULE LOAVES + CHRISTMAS BREAD BAKING
    JONES, E
    CONNOISSEUR, 1982, 212 (850): : 134 - 135
  • [39] Enzymatic activity during bread baking
    Mathewson, PR
    CEREAL FOODS WORLD, 2000, 45 (03) : 98 - 101
  • [40] DISAPPEARANCE OF BROMATE DURING BAKING OF BREAD
    BUSHUK, W
    HLYNKA, I
    CEREAL CHEMISTRY, 1960, 37 (04) : 573 - 576
12345