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Effect of frozen storage time on the bread crumb and aging of par-baked bread
ArticleAbstract: The effect of frozen storage time of par-baked bread on the bread crumb and staling of bread obtainePalabras claves:Amylopectin retrogradation, dsc, Frozen storage, Microstructure, Par-baked bread, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopusDifferent approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition
ArticleAbstract: Partially baked bread is a product with short shelf life that requires sub-zero temperatures for extPalabras claves:Amylopectin retrogradation, hardness, HPMC, Low temperatures storage, Partially baked bread, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopus