Thermal and physical properties of bakery products

Journal article

Peer reviewed

O. D BAIK, M MARCOTTE, S. S SABLANI and F CASTAIGNE

Critical reviews in food science and nutrition, Vol.41(5), pp.321-352

2001

Handle:

https://hdl.handle.net/2376/112669

PMID: 11497327

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

General aspects

Methods of analysis, processing and quality control, regulation, standards

Cereal and baking product industries

25 Record Views

Title: Thermal and physical properties of bakery products
Creators: O. D BAIK - Food Research and Development Center, Agriculture and Agri-Food Canada, St. Hyacinthe, QC J2S 8E3, Canada
M MARCOTTE - Food Research and Development Center, Agriculture and Agri-Food Canada, St. Hyacinthe, QC J2S 8E3, Canada
S. S SABLANI - Department of Bioresource and Agricultural Engineering, Sultan Qaboos University, P.O. Box-34, Al-Khod 123 Muscat, Oman
F CASTAIGNE - Department of Food Science and Nutrition, Faculty of Food and Agricultural Science, Laval University, Quebec, QC G1K 7P4, Canada
Publication Details: Critical reviews in food science and nutrition, Vol.41(5), pp.321-352
Publisher: Taylor & Francis; Colchester
Identifiers: 99900548084001842
Language: English
Resource Type: Journal article