| 词条 | Pore (bread) |
| 释义 |
See also
References1. ^{{cite journal|url=http://www.sciencedirect.com/science/article/pii/S0733521011000956 |title=It's a maze: The pore structure of bread crumbs |accessdate=2014-12-29|doi=10.1016/j.jcs.2011.05.004|volume=54|issue=2 |journal=Journal of Cereal Science|pages=203–210|year=2011 |last1=Wang |first1=Shuo |last2=Austin |first2=Peter |last3=Bell |first3=Sumana }} 2. ^{{cite web|url=http://www.insidefood.eu/INSIDEFOOD_WEB/UK/WORD/proceedings/042P.pdf |title=From dough to bread: the setting up of a heterogeneous cellular structure|publisher=insidefood.eu|accessdate=2014-12-29}} 3. ^{{cite web|url=http://akademikpersonel.kocaeli.edu.tr/ozge.ozkoc/sci/ozge.ozkoc30.03.2010_16.31.41sci.pdf |title=Porous media characterization of breads baked using novel heating modes |publisher=akademikpersonel.kocaeli.edu.tr|accessdate=2014-12-29}} 4. ^{{cite web|url=http://www.ioa.uwa.edu.au/__data/assets/pdf_file/0020/2120186/5-shuo-for-web.pdf |title=Controlling quality and texture through digitizing breads and doughs |publisher=ioa.uwa.edu.au|accessdate=2014-12-29}} 5. ^{{cite book|title=Understanding Food: Principles and Preparation|author=Brown, A.|date=2007|publisher=Cengage Learning|isbn=9780495107453|url=https://books.google.com/books?id=edPzm5KSMmYC|page=397|accessdate=2014-12-29}} Further reading
3 : Breads|Baking|Fermentation in food processing |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。