Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer Preference-Reference-Cited by-同舟云学术

Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer Preference

Published:2019-07-16 Issue:5 Volume:18 Page:396-412
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Marinopoulou Anna¹,Papadakis Dimitrios¹,Petridis Dimitris¹,Papageorgiou Maria¹

Affiliation:

1. Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2019.1640158

Reference50 articles.

1. AIBI. (2015). International Association of Plant Bakers, AIBI Bread Market Report 2013. Retrieved from http://www.aibi.eu/wp-content/uploads/draft-AIBI-Bread-Market-report-2013.pdf

2. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

3. Bread crumb quality assessment: a plural physical approach

4. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

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