Addition of cassava flours in bread-making: Sensory and textural evaluation

By S. Jensen, L. Skibsted, U. Kidmose, A. Thybo. 2015

73 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a46de6784c693aeed908f144399f06a6d021c8fb

How researchers see this paper

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1. Taihua Mu
2. Xingli Liu
3. Miao Zhang
4. Hongnan Sun
5. Jingwang Chen

Citations in the corpus

• Influence of potato flour on dough rheological properties and quality of steamed bread (2016, methodology): “The Mixolab was set to follow the Chopin+ program: Firstly, mixed for 8 min at 30°C, secondly heated to 90°C at a speed of 4°C min–1, then maintained at 90°C for 7 min and lastly decreased the temperature to 30°C at a speed of 4°C min–1 (Jensen et al. 2015).”