Shelf life estimation of brown pan bread: A consumer approach

Author:

Giménez Ana,Varela Paula,Salvador Ana,Ares Gastón,Fiszman Susana,Garitta Lorena

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference28 articles.

1. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;Journal of Cereal Science,1998

2. Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements;Bollaín;European Food Research and Technology,2005

3. Application of Weibull hazard analysis to the determination of the shelf life of roasted and ground coffee;Cardelli;Lebensmittel-Wissenschaft & Technologie,2001

4. Interactive effects of flour, starter and enzyme on bread dough machinability;Collar;Zeitschrift für Lebensmittel Untersuchung und Forschung,1998

5. Physico-chemical mechanisms of bread staling during storage: Formulated doughs as a technological issue for improvement of bread functionality and keeping quality;Collar;Recent Research Development in Nutrition,1996

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