EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 161 (2020) E3S Web Conf., 161 (2020) 01082 References
Open Access
Issue
E3S Web Conf.
Volume 161, 2020
International Conference on Efficient Production and Processing (ICEPP-2020)
Article Number 01082
Number of page(s) 7
DOI https://doi.org/10.1051/e3sconf/202016101082
Published online 15 April 2020
  1. A. Kosovan, Rules for the organization and conduct of the technological process at the baking enterprises, GOSNIIHP, Moscow (1999). [Google Scholar]
  2. J. Hamelman, Bread: A Baker’s Book of Techniques and Recipes, Wiley, New York, (2012). [Google Scholar]
  3. S.P. Cauvain, L.S. Young, Technology of Breadmaking, Springer, BakeTran, UK(2007). [Google Scholar]
  4. G. Medvedev, Method for the production of crackers from stale and/or deformed bread, Patent of USSR no. 4394930/13, A21D13/00(1988). [Google Scholar]
  5. M. Fayvishevsky, V. Makrushin, Method for the production of extruded products such as bread sticks, Patent of the Russian Federation no. 2112380, A21D13/08 (1998). [Google Scholar]
  6. A. Demidov, Production and use of highly sugared enzymatic semi-finished products in the baking industry, MGAPP, Moscow (1983). [Google Scholar]
  7. O. Berdyshnikova, M. Kostyuchenko, Materials of the All-Russian Scientific and Practical Conference, All-Russian Research Institute of Butter Making and Cheese Making, Uglich (2012). [Google Scholar]
  8. Bread + Pastries and Confectionery, Almanac, Hamburg (2011). [Google Scholar]
  9. O. Afanasjeva, Microbiology of bakery production, Beresta, Saint-Peterburg(2003). [Google Scholar]
  10. K. de V Blackburn, Microbiological food spoilage, Profession, St. Petersburg(2008). [Google Scholar]
  11. M. Piotrowska, Biotechnology and Food Science, 77, 1 (2013). [Google Scholar]
  12. L. Kuznetsova, O. Savkina, L. Usova, Bread products, 3 (2017). [Google Scholar]
  13. A. Kosovan, The collection of modern technology of bakery products, Moscow printing house, Moscow (2008). [Google Scholar]
  14. L. Puchkova. Laboratory Workshop on Bakery Technology, GIORD, Saint-Petersburg (2004). [Google Scholar]
  15. N. Dubrovskay, O. Savkina, L. Kuznetsova, O. Parakhina, L. Usova, Agronomy Research, 17, S2 (2019). [Google Scholar]
  16. L. Puckova, R.Polandova, I. Matveeva, Technology of bread, pastry and pasta. Part 1. Bread technology, GIORD, Moscow (2019). [Google Scholar]
  17. C.Verheyen, A. Albrecht, D.Elgeti, M. Jekle, Food Research International, 76, 3 (2015). [CrossRef] [Google Scholar]
  18. C. Verheyen, Structural investigations of yeasted wheat dough – the impact of CO 2 and glutathione,TechnischeUniversität, München (2016). [Google Scholar]
  19. N. Struyf, J. Verspreet, C.M. Courtin, Journal of Cereal Science, 69 (2016). [Google Scholar]
  20. B.K. Patel, R.D. Waniska, K. Seetharaman, Journal of Cereal Science, 42, 2 (2005). [Google Scholar]
  21. H. Singh, Food Chemistry, 90, 1-2 (2005). [Google Scholar]
  22. A.S Sivam, D. Sun-Waterhouse, S.Quek, C.O. Perera, Journal of Food Science, 75, 8 (2010). [Google Scholar]
  23. D. Fessas, A. Schiraldi, Journal of Thermal Analysis and Calorimetry, 61 (2000). [Google Scholar]
  24. M. Schirmer, M. Jekle, T. Becker, Procedia Food Science, 1 (2011). [Google Scholar]
  25. R. Rinaldi, M.Paciulli, G.Caligiani, E.Sgarbi, Journal of Food Science and Technology, 52, 10 (2015). [Google Scholar]
  26. E. Torrieri, O. Pepe, V.Ventorino, P. Masi, LWT-Food Science and Technology, 56, 2 (2014). [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.