An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread

Article

Abstract: The usefulness of different bread improvers (α-amylase, sourdough, κ-carrageenan, hydroxypropylmethy

Palabras claves:

amylopectin, Bread improvers, Differential scanning calorimetry, freezing, Part-baking

Autores:

Bárcenas M.E., Cristina M. Rosell, Haros M.

Fuentes:

scopus