Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition

Article

Abstract: Partially baked bread is a product with short shelf life that requires sub-zero temperatures for ext

Palabras claves:

Amylopectin retrogradation, hardness, HPMC, Low temperatures storage, Partially baked bread, Staling

Autores:

Bárcenas M.E., Cristina M. Rosell

Fuentes:

scopus