Bread staling
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...
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| 主要な著者: | , |
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| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
CRC Press LLC
2011
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| 主題: | |
| オンライン･アクセス: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25331 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| 要約: | 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. |
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