Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Angioloni, A., Collar, C. in press. Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties. Food Hydrocolloids.
2. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;Journal of Cereal Science,1998
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4. Bread staling assessment of enzymes supplemented pan breads by dynamic and static deformation measurement;Bollaín;European Food Research and Technology,2005
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