Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD ProjectHarald Rohm, Vassilis Kontogiorgos, Susanne Struck et al.|Foods|2015Cited by 79
Aeration of bread dough during mixing: Effect of mixing dough at reduced pressureGrant M. Campbell, Peter A. Sadd, Chris D. Rielly et al.|Unknown|1998Cited by 71
Reconstruction of bubble size distributions from slicesGrant M. Campbell, P.A. Sadd, CD Rielly et al.|Research Explorer (The University of Manchester)|1999Cited by 11