Food Chemistry · 2017 · 209 citations · 32 references
AgricultureFood ScienceCereal ScienceFood EngineeringRheologyCereal Grain ChemistryCereal ProcessingDough RheologyFood Texture ChemistryStarch ChemistryViscoelastic Properties Of FoodsBreadmaking QualityDough ViscoelasticityDough ViscosityProtein-dough InteractionsStarch-dough Interactions
32
Kinetics of Phase Change. I General Theory
Melvin Avrami · The Journal of Chemical Physics · 1939 · 11.2K citations
Supramolecular structure of A- and B-type granules of wheat starch
Binjia Zhang, Xiaoxi Li, Jia Liu et al. · Food Hydrocolloids · 2012 · 340 citations
Lipids in bread making: Sources, interactions, and impact on bread quality
Bram Pareyt, Sean Finnie, Joke Putseys et al. · Journal of Cereal Science · 2011 · 329 citations