B.L. D'Appolonia

Staling of white pan bread: Fundamental causes∗

K. Kulp, J. G. Ponte, B.L. D'Appolonia · C R C Critical Reviews in Food Science and Nutrition · 1981 · 180 citations

Nutrition, Food Analysis, Food Biophysics +16

PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD

R. B. Toma, P. H. Orr, B.L. D'Appolonia et al. · Journal of Food Science · 1979 · 93 citations

Food Chemistry, Nutrition, Potato Peel +15

Factors involved in the stability of frozen dough. II. The effects of yeast type, flour type, and dough additives on frozen-dough stability

M. J Wolt, B.L. D'Appolonia · Europe PMC (PubMed Central) · 1984 · 74 citations

Dough Additives, Yeast Type, Frozen Dough

Factors involved in the stability of frozen dough. I. The influence of yeast reducing compounds on frozen-dough stability

M. J Wolt, B.L. D'Appolonia · 1984 · 71 citations

Frozen-dough Stability, Frozen Dough

Bread staling studies. II. Effect of protein content and storage temperature on the role of starch

S.K. Kim, B.L. D'Appolonia · 1977 · 58 citations

Food Chemistry, Nutrition, Protein Content +8