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2 research outputs found
Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product
Author
A Colombo
A Devi
+44Â more
A Perez-Nieto
AE Horra De la
AE Horra De la
B Esteban
B Hozová
B Pajin
C Deligny
C Santacruz-Vázquez
C Tang
CE Stauffer
D Rousseau
D Rousseau
DS Simovic
EL Sliwinski
F Jiménez-Colmenero
G Schramm
GN Barrera
GW Telloke
H Mamat
I Arzate-Vázquez
IO Igwe
J Bousquieres
J Bousquieres
J Lagendijk
K Pimdit
LS Sciarini
MA Rao
MA Rao
MB Cuniberti
MJ Guttieri
P Baardseth
P Buldo
R Farrera-Rebollo
R Quevedo
R Vreeker
RD O’Brien
RH Matthews
S Danthine
SH Peighambardoust
SP Cauvain
SP Cauvain
SS Narine
WH Shih
WT Doerry
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Bread Spoilage and Staling
Author
AC Eliasson
AC Eliasson
+74Â more
AS Grandison
B Ooraikul
BA Kornbrust
BG Osborne
BS Miller
DAL Seiler
DE Rogers
DR Lineback
EMA Willhoft
EMA Willhoft
FT Rittig
H He
H Levine
H Levine
HK Leung
JA Maga
JD Legan
JD Legan
JD Legan
JE Cluskey
JG Boussinggault
JG Brennan
JG Ponte
JH Silliker
JM Jay
JR Katz
K Ghiasi
K Kulp
KJ I’Anson
KO Herz
L Slade
L Slade
LR Beuchat
M Avrami
M Avrami
M Jankiewicz
M-Y Baik
MK Wagner
ML Martin
ML Martin
N Krog
N Magan
N Potter
P Cairnes
P Chinachoti
P Rayas-Duarte
PA Rao
PL Russell
PL Russell
PL Russell
R Inns
RA Graybosch
RC Hoseney
RD Dragsdorf
RM George
S Guttmann
S Tamstorf
S Wynne-Jones
SG Ring
SJ Cornford
SK Kim
SK Kim
SK Kim
SK Kim
SP Cauvain
SP Cauvain
SR Erlander
TJ Schoch
TJ Schoch
WG Bechtel
WH Knightly
WH Knightly
WT Doerry
Z Czuchajowska
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
No full text
