RELEASE OF CARBON-DIOXIDE FROM DOUGH DURING BAKING

被引：27

作者：

DANIELS, DGH ^{[1
]}

FISHER, N ^{[1
]}

机构：

[1] FLOUR MILLING & BAKING RES ASSOC,RICKMANSWORTH WD3 5SH,HERTFORDSHIRE,ENGLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740270409

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：351 / 357

页数：7

共 19 条

[1]

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[2]

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[3]

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[4]

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[5]

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[6]

BELL BM, 1974, J AM OIL CHEM SOC, V51, pA530

[7]

Burhans Merton E., 1942, CEREAL CHEM, V19, P196

[8]

CHAMBERLAIN N, 1965, CEREAL SCI TODAY, V10, P415

[9] FRACTIONATION OF AQUEOUS ETHANOLIC EXTRACTS FROM BREAD [J].

DANIELS, DGH .

[10]

Daniels N. W., 1971, Bakers' Digest, V45, P20