Comparison of methods for the assessment of the extent of staling in bread-Reference-Cited by-同舟云学术

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Comparison of methods for the assessment of the extent of staling in bread

Published:1997-01 Issue:1-2 Volume:58 Page:161-167
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sidhu J.S.,Al-Saqer J.,Al-Zenki S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Approved Methods of the AACC. Methods 8.01, 30.25 44.19, 46.10;AACC,1990

2. Official Methods of Analysis;AOAC,1990

3. Bread staling. II. Measurement of redistribution of moisture in bread by gravimetry;Breaden;J. Sci. Food Agric.,1971

4. Binding of crumb softeners and dough strengtheners during bread making;De Stefanis;Cereal Chem.,1977

5. Suggested level for fortification of flour and bread in Kuwait;Eid;Nutrition Reports Int.,1986

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