Caroline Joy Steel

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2021
Publications (10 Years): 3

Top Topics

Atomic Force Microscopy

Quality Improvement

Top Venues

Journal of food science and technology

Critical reviews in food science and nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Jefferson Henrique Tiago Barros, Ludmilla de Carvalho Oliveira, Marcelo Cristianini, Caroline Joy Steel
Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review. Critical reviews in food science and nutrition (2021)
Michele Scarton, José Ricardo Crepaldi Ganancio, Matheus Henrique Mariz de Avelar, Maria Teresa Pedrosa Silva Clerici, Caroline Joy Steel
Lime juice and enzymes in clean label pan bread: baking quality and preservative effect. Journal of food science and technology 58 (5) (2020)
Georgia Ane Raquel Sehn, Caroline Joy Steel
Staling kinetics of whole wheat pan bread. Journal of food science and technology 57 (2) (2019)