Work

Rheological Properties Related to Bread Freshness

Year: 1976

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1976.tb00638.x

Authors: LEONARD L. BASHFORD, T. E. HARTUNG

Institutions: University of Nebraska–Lincoln, Institute of Agriculture and Natural Resources

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2061784162

FWCI:

Cites: 1

Cited by: 22

Related to: 10