Thermophysical properties evolution of French partly baked bread during freezing (English)
- New search for: Hamdami, Nasser
- New search for: Monteau, Jean-Yves
- New search for: Le Bail, Alain
- New search for: Hamdami, Nasser
- New search for: Monteau, Jean-Yves
- New search for: Le Bail, Alain
In:
Food Research International
;
37
, 7
;
703-713
;
2004
-
ISSN:
- Article (Journal) / Electronic Resource
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Title:Thermophysical properties evolution of French partly baked bread during freezing
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Contributors:
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Published in:Food Research International ; 37, 7 ; 703-713
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Publisher:
- New search for: Elsevier Ltd
-
Publication date:2004-02-26
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Size:11 pages
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ISSN:
-
DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 37, Issue 7
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 643
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Antioxidant properties of marigold extractsĆetković, Gordana S / Djilas, Sonja M / Čanadanović-Brunet, Jasna M / Tumbas, Vesna T et al. | 2004
- 651
-
Selectivity of fatty acid incorporation into acylglycerols in esterification reactions using Rhizomucor miehei and Burkholderia cepacia lipasesFu, X / Parkin, K.L et al. | 2004
- 659
-
Co-incubation of Clostridium botulinum with protective culturesRodgers, S / Kailasapathy, K / Cox, J / Peiris, P et al. | 2004
- 667
-
Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonanceHinrichs, Ruth / Götz, Joachim / Noll, Michael / Wolfschoon, Alan / Eibel, Hermann / Weisser, Horst et al. | 2004
- 677
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Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to saltingLauritzsen, Kristin / Akse, Leif / Johansen, Arvid / Joensen, Sjurður / Sørensen, Nils Kristian / Olsen, Ragnar L et al. | 2004
- 689
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Minimization of peroxide formation rate in soybean oil by antioxidant combinationsAzeredo, Henriette M.C / Faria, José de Assis F / da Silva, Maria Aparecida A.P et al. | 2004
- 695
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Recovery of antioxidants from boldo (Peumus boldus M.) by conventional and supercritical CO2 extractiondel Valle, J.M. / Godoy, C. / Asencio, M. / Aguilera, J.M. et al. | 2003
- 703
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Thermophysical properties evolution of French partly baked bread during freezingHamdami, Nasser / Monteau, Jean-Yves / Le Bail, Alain et al. | 2004
- 715
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Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenolsAlonso, Ángeles M / Castro, Remedios / Rodrı́guez, M.Carmen / Guillén, Dominico A / Barroso, Carmelo G et al. | 2004
- 723
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Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performanceBarcenas, P / Elortondo, F.J.Pérez / Albisu, M et al. | 2004
- 731
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High intensity ultrasound-assisted extraction of oil from soybeansLi, Haizhou / Pordesimo, Lester / Weiss, Jochen et al. | 2004
- CO2
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Editorial board| 2004
- I
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Calendar| 2004