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...
Tallennettuna:
| Päätekijät: | , |
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| Aineistotyyppi: | Kirja |
| Kieli: | English |
| Julkaistu: |
CRC Press LLC
2011
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| Aiheet: | |
| Linkit: | 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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| Yhteenveto: | 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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