Bread Staling: Updating the View-Reference-Cited by-同舟云学术

Bread Staling: Updating the View

Published:2014-06-21 Issue:4 Volume:13 Page:473-492
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Fadda C.¹,Sanguinetti A. M.¹,Del Caro A.¹,Collar C.²,Piga A.¹

Affiliation:

1. Dipto. di Agraria; Univ. degli Studi di Sassari; Viale Italia 39/A 07100 Sassari Italy

2. Cereal Group, Food Science Dept; Inst. de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Catedrático Agustín Escardino 7, Paterna 46980 Valencia Spain

Publisher

Wiley

Subject

Food Science

Reference246 articles.

1. Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis;Abu-Ghoush;Int J Food Sci Technol,2008

2. Effect of storage temperature on starch retrogradation of bread staling;Aguirre;Starch/Starke,2011

3. Water-soluble dextrins from alpha-treated bread and their relationship to bread firming;Akers;Cereal Chem,1994

4. The stale-bread problem;Alsberg;Wheat Stud Food Res Inst,1936

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