Textural Optimization of Shelf-Stable Bread: Effects of...

Cereal Chemistry 2000 / 03 Vol. 77; Iss. 2

Textural Optimization of Shelf-Stable Bread: Effects of Glycerol Content and Dough-Forming Technique

Barrett, A. H., Cardello, A. V., Mair, L., Maguire, P., Lesher, L. L., Richardson, M., Briggs, J., Taub, I. A.
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Volume:
77
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem.2000.77.2.169
Date:
March, 2000
File:
PDF, 179 KB
english, 2000
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