Bread crispness and morphology can be controlled by proving conditions - Concepedia

Concepedia

Publication | Open Access

Bread crispness and morphology can be controlled by proving conditions

DOI Full Paper Access

56

Citations

42

References

2009

Year

C. Primo‐Martín, Gerard van Dalen, Marcel B.J. Meinders, Abbe Don, R.H. Hamer, T. van Vliet

Food Research International

Food PhysicFood StructureBread CrispnessFood EngineeringFood QualityHealth Sciences

References

	Year	Citations

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