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Germishuys Z, Manley M. X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Gao J, Wang Y, Dong Z, Zhou W. Structural and mechanical characteristics of bread and their impact on oral processing: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13671] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jing Gao
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
| | - Yong Wang
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Zhizhong Dong
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Weibiao Zhou
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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