Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions

Author:

Hong Tingting,Wang Lulu,Xu Yue,Jin Yamei,Xu Dan,Wu Fengfeng,Xu Xueming

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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3. Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread;Besbes;LWT - Food Science and Technology,2014

4. The impact of baking time and bread storage temperature on bread crumb properties;Bosmans;Food Chemistry,2013

5. Biopolymer interactions, water dynamics, and bread crumb firming;Bosmans;Journal of Agricultural and Food Chemistry,2013

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