Changes in Starch Microstructure on Baking and Staling of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 1999 Vol. 32; Iss. 5

Changes in Starch Microstructure on Baking and Staling of Wheat Bread

Susanna Hug-Iten, Stephan Handschin, Béatrice Conde-Petit, Felix Escher
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Volume:
32
Year:
1999
Language:
english
Pages:
261
DOI:
10.1006/fstl.1999.0544
File:
PDF, 336 KB
english, 1999
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