Effect of frozen storage time on the bread crumb and aging of par-baked bread

Article

Abstract: The effect of frozen storage time of par-baked bread on the bread crumb and staling of bread obtaine

Palabras claves:

Amylopectin retrogradation, dsc, Frozen storage, Microstructure, Par-baked bread, Staling

Autores:

Bárcenas M.E., Cristina M. Rosell

Fuentes:

scopus