Relationship between the sponge structure of starch bread and its mechanical properties.

C.J.A.M. Keetels, T. van Vliet, P. Walstra

Research output: Contribution to journalArticleAcademicpeer-review

47 Citations (Scopus)
Original languageEnglish
Pages (from-to)27-31
JournalJournal of Cereal Science
Volume24
DOIs
Publication statusPublished - 1996

Keywords

  • Bread
  • Mechanics
  • Starch
  • Structure

Cite this