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On food and cooking the science and lore of the kitchen ( PDFDrive ) 1568

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Chemistry 55 (1978): 23–30 Eliasson, A.C., and K Larsson Cereals in Bread-making: A Molecular Colloidal Approach New York: Dekker, 1993 Fabriani, G., and C Lintas, eds Durum Wheat: Chemistry and Technology St Paul, MN: Am Assoc Cereal Chemists, 1988 Fik, M., and K Surowka Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread J Sci Food Agric 82 (2002): 1268–75 Frazier, P.J et al., eds Starch: Structure and Functionality Cambridge: Royal Society of Chemistry, 1997 Heidolph, B.B Designing chemical leavening systems Cereal Foods World 41 (1996): 118– 26 Hoseney, R.C “Physical chemistry of bread dough.” In Physical Chemistry of Foods, edited by H.G Schwartzberg and R.W Hartel New York: Dekker, 1992 Hoseney, R.C., and P.A Seib Structural differences in hard and soft wheats Bakers Digest 47 (1973): 26–28 Kruger, J.E et al Pasta and Noodle Technology St Paul, MN: Am Assoc Cereal Chemists, 1996 Loewe, R Role of ingredients in batter systems Cereal Foods World 38 (1993): 673– 77 Matsunaga, K et al Influence of physicochemical properties of starch on crispness of tempura fried batter Cereal Chemistry 80 (2003): 339–45 O’Brien, R.D Fats and Oils: Formulating and Processing for Applications Lancaster, PA: Technomic, 1998 Pomeranz, Y., ed Wheat: Chemistry and Technology 2 vols St Paul, MN: Am Assoc Cereal Chemists, 1988 Schieberle, P., and W Grosch Potent odorants of rye bread crust — differences from the crumb and from wheat bread crust Zeitschrift für Lebensmittel-Untersuchung und Forschung 198 (1994): 292–96 ... Influence of physicochemical properties of starch on crispness of tempura fried batter Cereal Chemistry 80 (2 003): 339–45 O’Brien, R.D Fats and Oils: Formulating and Processing for Applications Lancaster,...Digest 47 (1 973): 26–28 Kruger, J.E et al Pasta and Noodle Technology St Paul, MN: Am Assoc Cereal Chemists, 1996 Loewe, R Role of ingredients in batter systems Cereal Foods World 38 (1 993): 673–... Wheat: Chemistry and Technology 2 vols St Paul, MN: Am Assoc Cereal Chemists, 1988 Schieberle, P., and W Grosch Potent odorants of rye bread crust — differences from the crumb and from wheat bread

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