Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

By M. C. Zghal, M. Scanlon, H. Sapirstein. 2002

139 citations recorded by the source corpus.

Subfields: Mechanical Engineering, Nutrition and Dietetics, Polymers and Plastics

View Paper: https://www.semanticscholar.org/paper/ff15573714c99ccb1b50d0ae6ac1fc4a20b0a64e

Citations in the corpus

• Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf (2007, unknown): “The amount of moisture in bread crumb has some implication on the mechanical (Zghal et al., 2002) and keeping qualities (Defloor et al.”