Effect of freezing and frozen storage on the staling of part-baked bread

Article

Abstract: The effect of part-baking, freezing, frozen storage, thawing, rebaking on the aging behaviour of bre

Palabras claves:

aging, amylopectin, dsc, freezing, gelatinization, hardness, Part-baked bread, Part-baking, Retrogradation

Autores:

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

Fuentes:

scopus