The predictive power of batter rheological properties on cake quality - The effect of pregelatinized flour, leavening acid type and mixing time
Christaki, Maria, Verboven, Pieter, Van Dyck, Tim, Nicolaï, Bart, Goos, Peter, Claes, Johan
Published in Journal of cereal science (01.09.2017)
Published in Journal of cereal science (01.09.2017)
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Effect of Product Microstructure and Process Parameters on Modified Atmosphere Packaged Bread
Morren, Sofie, Ho, Quang Tri, Stoops, Jesse, Van Dyck, Tim, Claes, Johan, Verboven, Pieter, Nicolaï, Bart, Van Campenhout, Leen
Published in Food and bioprocess technology (01.02.2017)
Published in Food and bioprocess technology (01.02.2017)
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Journal Article
Applicability of the Foodtexture Puff Device for Rheological Characterization of Viscous Food Products
Morren, Sofie, Van Dyck, Tim, Mathijs, Frank, Luca, Stijn, Cardinaels, Ruth, Moldenaers, Paula, De Ketelaere, Bart, Claes, Johan
Published in Journal of texture studies (01.04.2015)
Published in Journal of texture studies (01.04.2015)
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