Bread StalingPavinee Chinachoti, Yael Vodovotz The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current kno |
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References to this book
Handbook of Food Science, Technology, and Engineering, Volume 4 Yiu H. Hui No preview available - 2006 |