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International Journal of Food Properties Volume 18, 2015 - Issue 12
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Original Articles

Increment Kinetics of Acidity in French Bread and Critical Control Point Analysis During Baking and Storage

Yaqiang HeCollege of Food Science, Henan University of Technology, High-Tech Industrial Development Zone, Zhengzhou, China
&
Qian LuDepartment of Food Science and Nutrition, College of Food, Agricultural, and Natural Resource Sciences, University of Minnesota, Saint Paul, Minnesota, USACorrespondence[email protected]
Pages 2614-2623 | Received 30 May 2014, Accepted 16 Dec 2014, Published online: 31 Jul 2015

Citations (4)

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Read on this site (1)

Ruolan Wang, Lei Xiao, Longsong Yang & Qian Lu. (2019) Oxidative stress with the damage of scavenging system: a mechanism for the nutrients loss in rice seeds during post-harvest storage. CyTA - Journal of Food 17:1, pages 260-271.
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Articles from other publishers (3)

Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari & Hitoshi Takamura. (2022) Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread. Journal of Food Processing and Preservation 46:12.
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Qian Lu, Hui Liu, Qin Wang & Jianliang Liu. (2017) Sensory and physical quality characteristics of bread fortified with apple pomace using fuzzy mathematical model. International Journal of Food Science & Technology 52:5, pages 1092-1100.
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Qian Lu, Yaqiang He & Xiufang Liu. (2015) Property Assessment of Steamed Bread Added with Cellulase by Using Fuzzy Mathematical Model. Journal of Texture Studies 46:6, pages 420-428.
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