Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

  1. Ronda, F.
  2. Caballero, P.A.
  3. Quilez, J.
  4. Roos, Y.H.
Revista:
Journal of Cereal Science

ISSN: 0733-5210 1095-9963

Ano de publicación: 2011

Volume: 53

Número: 1

Páxinas: 97-103

Tipo: Artigo

DOI: 10.1016/J.JCS.2010.10.003 GOOGLE SCHOLAR