A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen
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31 mar 2017
INFORMAZIONI SU QUESTO ARTICOLO
Categoria dell'articolo: Research Article
Pubblicato online: 31 mar 2017
Pagine: 29 - 39
Ricevuto: 23 gen 2017
Accettato: 10 mar 2017
DOI: https://doi.org/10.1515/boku-2017-0003
Parole chiave
© 2017 Johannes Frauenlob, Marta Nava, Stefano D'Amico, Heinrich Grausgruber, Mara Lucisano, Regine Schoenlechner
This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Frauenlob, Johannes
University of Natural Resources and Life Sciences Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food TechnologyVienna, Austria
Nava, Marta
University of Milan, Department of Food, Environmental and Nutritional Sciences (DeFENS)Milan, Italy
D’Amico, Stefano
University of Natural Resources and Life Sciences Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food TechnologyVienna, Austria
Grausgruber, Heinrich
University of Natural Resources and Life Sciences Vienna (BOKU), Department of Crop Sciences, Division of Plant BreedingTulln, Austria
Lucisano, Mara
University of Milan, Department of Food, Environmental and Nutritional Sciences (DeFENS)Milan, Italy
Schoenlechner, Regine
University of Natural Resources and Life Sciences Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food TechnologyVienna, Austria