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For: Lucas T, Collewet G, Bousquières J, Deligny C. The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure. J FOOD ENG 2018;237:194-203. [DOI: 10.1016/j.jfoodeng.2018.04.025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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1
Gouyo T, Rondet É, Mestres C, Hofleitner C, Bohuon P. Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110484] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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