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- [4] CONTINUOUS BUTTERMAKING .2. A COMPARISON OF BUTTER PRODUCED BY CONVENTIONAL AND CONTINUOUS METHODS OF MANUFACTURE[J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1969, 24 (04) : 164 - &BAKER, BCDIXON, BDLLOYD, GT
- [5] THE EFFECT OF SOLUBLE PENTOSANS ISOLATED FROM RYE GRAIN ON STALING OF BREAD[J]. FOOD CHEMISTRY, 1987, 25 (04) : 241 - 249JANKIEWICZ, MMICHNIEWICZ, J
- [6] COMPOSITION OF THE PENTOSANS EXTRACTED BY ACID FROM WHEAT - ITS RELATIONSHIP TO MILLING BEHAVIOR[J]. CEREAL CHEMISTRY, 1953, 30 (06) : 513 - 521HALE, WSMOHAMMAD, AMECHAM, DK
- [7] MACRO-MINERAL AND MICRO-MINERAL DISTRIBUTION IN BREAD PRODUCED BY CONVENTIONAL AND CONTINUOUS (MECHANICAL DEVELOPMENT) METHODS[J]. CEREAL CHEMISTRY, 1978, 55 (06) : 1050 - 1055TABEKHIA, MMTOMA, RBDAPPOLONIA, BL
- [8] A COMPARISON OF INFRARED BREAD BAKING AND CONVENTIONAL BAKING[J]. JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, 1989, 24 (02) : 91 - 101SKJOLDEBRAND, CANDERSSON, C
- [9] Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread[J]. European Food Research and Technology, 2001, 212 : 374 - 376Emine DenliR. Ercan
- [10] Effect of added pentosans isolated from wheat and rye grain on some properties of bread[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 212 (03) : 374 - 376Denli, EErcan, R