Bread Making : Improving Quality

By S. Cauvain. 2003

137 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/1c5c266b174107a9feb3167c8877462e6e146c9c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. S. Chavan
2. R. Chavan
3. F. B. Siepmann

Citations in the corpus

• Sourdough Technology—A Traditional Way for Wholesome Foods: A Review (2011, background): “The foremost quality characteristics of leavened wheat breads are high volume, soft and elastic crumb structure, good shelf life, and microbiological safety of the product (Cauvain 2003; Chavan and Jana 2008).”