Pascal and Francis Bibliographic Databases

Help

Permanent link : http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17723319

Export

Selection :

The role of the gluten network in the crispness of bread crust

Author
PRIMO-MARTIN, C1 ; VAN DE PIJPEKAMP, A1 2 ; VAN VLIET, T1 3 ; DE JONGH, H. H. J1 2 ; PLIJTER, J. J1 2 ; HAMER, R. J1 2
[1] Wageningen Centre for Food Sciences. Bornsesteeg 59, 6700 AA Wageningen, Netherlands
[2] TNO Nutrition and Food Research, Zeist, Netherlands
[3] Wageningen University, Wageningen, Netherlands
Source

Journal of cereal science (Print). 2006, Vol 43, Num 3, pp 342-352, 11 p ; ref : 19 ref

CODEN
JCSCDA
ISSN
0733-5210
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Bread Crispness Crust Enzymes Water
Keyword (fr)
Croûte Eau Gluten Pain Réseau Produit cuisson Produit céréalier Protéine végétale
Keyword (en)
Crust Water Gluten Bread Network Bakery product Cereal product Plant protein
Keyword (es)
Corteza Agua Gluten Pan Red Producto panadería Producto de cereal Proteína vegetal
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
17723319

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

Access to the document

Searching the Web