Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

Article

Abstract: The aim of this study was to understand the action of different additives on the crust properties us

Palabras claves:

Additives, Crust layer, Mechanical properties, Microstructure, Moisture sorption isotherms, Water vapor permeability

Autores:

Altamirano-Fortoul R., Cristina M. Rosell, Hernández-Muñoz P., Hernando I.

Fuentes:

scopus