Bread staling assessment of enzyme-supplemented pan breads...

European Food Research and Technology 2005 / 01 Vol. 220; Iss. 1

Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements

Clara Bollaín, Alessandro Angioloni, Concepción Collar
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Volume:
220
Language:
english
Pages:
7
DOI:
10.1007/s00217-004-1059-2
Date:
January, 2005
File:
PDF, 215 KB
english, 2005
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