The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography

Sun X., Scanlon M. G., Guillermic R., Belev G. S., Webb M. A., ARITAN S., ...Daha Fazla

Food Research International, cilt.130, 2020 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 130
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.foodres.2019.108919
  • Dergi Adı: Food Research International
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database, DIALNET
  • Anahtar Kelimeler: Sodium reduction, Gas volume fraction, Bubble size distribution, Bread dough, Synchrotron X-ray microtomography, BUBBLE-SIZE DISTRIBUTION, WHEAT-FLOUR DOUGH, MECHANICAL-PROPERTIES, CELL STABILIZATION, SALT REDUCTION, AIR BUBBLES, CHLORIDE, GLUTEN, GROWTH, BREADMAKING
  • Hacettepe Üniversitesi Adresli: Evet