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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

Els Debonne (UGent) , Filip Van Bockstaele (UGent) , Euge Philips, Ingrid De Leyn (UGent) and Mia Eeckhout (UGent)
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Keywords
Par-baking, bread, steam, storage, crumb texture, CRUMB PROPERTIES, CRUST FORMATION, FROZEN STORAGE, TEMPERATURE, KINETICS, CRISPNESS, STEAM, MODEL

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Please use this url to cite or link to this publication:

Chicago
Debonne, Els, Filip Van Bockstaele, Euge Philips, Ingrid De Leyn, and Mia Eeckhout. 2017. “Impact of Par-baking and Storage Conditions on the Quality of Par-baked and Fully Baked Bread.” Lwt-food Science and Technology 78: 16–22.
APA
Debonne, E., Van Bockstaele, F., Philips, E., De Leyn, I., & Eeckhout, M. (2017). Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. LWT-FOOD SCIENCE AND TECHNOLOGY, 78, 16–22.
Vancouver
1.
Debonne E, Van Bockstaele F, Philips E, De Leyn I, Eeckhout M. Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. LWT-FOOD SCIENCE AND TECHNOLOGY. 2017;78:16–22.
MLA
Debonne, Els, Filip Van Bockstaele, Euge Philips, et al. “Impact of Par-baking and Storage Conditions on the Quality of Par-baked and Fully Baked Bread.” LWT-FOOD SCIENCE AND TECHNOLOGY 78 (2017): 16–22. Print.
@article{8500671,
  author       = {Debonne, Els and Van Bockstaele, Filip and Philips, Euge and De Leyn, Ingrid and Eeckhout, Mia},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  keyword      = {Par-baking,bread,steam,storage,crumb texture,CRUMB PROPERTIES,CRUST FORMATION,FROZEN STORAGE,TEMPERATURE,KINETICS,CRISPNESS,STEAM,MODEL},
  language     = {eng},
  pages        = {16--22},
  title        = {Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread},
  url          = {http://dx.doi.org/10.1016/j.lwt.2016.12.021},
  volume       = {78},
  year         = {2017},
}

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