Frequency Dependence of Viscoelastic Properties of Bread Crumb and Relation to Bread Staling
Author:
Affiliation:
1. Dept. Grain Science and Industry, Kansas State University, Manhattan KS 66506.
2. Corresponding author. E-mail: xss@wheat.ksu.edu Phone: 785-532-4077. Fax: 785-532-7010.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference23 articles.
1. Moisture Redistribution and Phase Transitions During Bread Staling
2. Bread staling: Part III.—measurement of the re-distribution of moisture in bread by gravimetry
3. ON THE tan?-FREQUENCY RELATIONSHIP OF FOODS AND AGRICULTURAL COMMODITIES
4. A contribution to the study of staling of white bread: effect of water and hydrocolloid
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