Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches
Crossref DOI link: https://doi.org/10.1007/s11947-016-1713-2
Published Online: 2016-03-19
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pojić, Milica
Musse, Maja
Rondeau, Corinne
Hadnađev, Miroslav
Grenier, David
Mariette, François
Cambert, Mireille
Diascorn, Yves
Quellec, Stéphane
Torbica, Aleksandra
Hadnađev, Tamara Dapčević
Lucas, Tiphaine
Text and Data Mining valid from 2016-03-19