Changes in Carbohydrate Fractions in Enzyme-Supplemented Bread and the Potential Relationship to Staling
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference45 articles.
1. Bread staling
2. MECHANISM AND THEORY OF STALING OF BREAD AND BAKED GOODS, AND ASSOCIATED CHANGES IN TEXTURAL PROPERTIES
3. : The role of starch in bread staling. In: Industrial Uses of Starch and its Derivatives, ed. by Appl. Sci. Publ., London 1976, p. 117.
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