Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

  1. Ronda, F.
  2. Quilez, J.
  3. Pando, V.
  4. Roos, Y.H.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2014

Volumen: 131

Pages: 116-123

Type: Article

DOI: 10.1016/J.JFOODENG.2014.01.023 GOOGLE SCHOLAR
La source de données: Scopus