A contribution to the study of staling of white bread:...

Food Hydrocolloids 1996 Vol. 10; Iss. 4

A contribution to the study of staling of white bread: effect of water and hydrocolloid

S. Davidou, M. Le Meste, E. Debever, D. Bekaert
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Volume:
10
Year:
1996
Language:
english
Pages:
9
DOI:
10.1016/s0268-005x(96)80016-6
File:
PDF, 863 KB
english, 1996
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