Textural and sensory characteristics of oven baked and steamed bread

机译：烤箱烤制和馒头的纹理和感官特征

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Dele Raheem; Aiping Liu; Cheng Li;
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1. Textural and sensory characteristics of oven baked and steamed bread [J] . Dele Raheem, Aiping Liu, Cheng Li Emirates Journal of Food and Agriculture . 2019,第8期

机译：烤箱烤制和馒头的纹理和感官特征
2. Frozen baguette bread dough II. Textural and sensory characteristics of baked product [J] . Rashidi Afshin, HadiNezhad Mehri, Rajabzadeh Naser, Journal of Cereal Science . 2016,第Null期

机译：冷冻法棍面包面团II。烘焙产品的质地和感官特性
3. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread. [J] . Carr L G, Rodas M A B, Torre J C M della, LWT-Food Science & Technology . 2006,第5期

机译：7天冷冻的部分烘焙法式面包的物理，质地和感官特征。
4. DEVELOPMENT OF GLUTEN-FREE RICE BREADS TO BE BAKED IN INFRARED-MICROWAVE OVEN [C] . Ilkem Demirkesen, Gulum Sumnu, Serpil Sahin International Microwave Power Institute's Annual Symposium . 2009

机译：在红外线微波炉中烘烤的无麸质米饼的开发
5. ENERGY CONSUMPTION FOR BAKING AND CHARACTERISTICS OF BAKED PRODUCT IN RELATION TO TYPE OF OVEN AND BAKING PROCEDURE [D] . NEE, YULIN. 1982

机译：与烤箱类型和烘焙程序有关的烘焙能量消耗以及烘焙产品的特性
6. Baking Bread in a Steam Oven [O] . 1913

机译：在蒸汽烤箱中烤面包
7. Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads [O] . Wolter Anika 2013

机译：用Weissella cibaria和植物乳杆菌发酵的面团的基础研究：对无麸质面包的烘烤特性，感官特征和体外淀粉消化率的影响

Textural and sensory characteristics of oven baked and steamed bread

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