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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CRC Press LLC
2011
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Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25331 |
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oai:scholar.dlu.edu.vn:DLU123456789-253312012-03-03T04:46:13Z Bread staling Chinachoti, Pavinee Vodovotz, Yael Hóa học 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. 2011-09-07T08:09:06Z 2011-09-07T08:09:06Z 2001 Book 0-8493-8790-6 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25331 en application/pdf CRC Press LLC |
institution |
Thư viện Trường Đại học Đà Lạt |
collection |
Thư viện số |
language |
English |
topic |
Hóa học |
spellingShingle |
Hóa học Chinachoti, Pavinee Vodovotz, Yael Bread staling |
description |
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. |
format |
Book |
author |
Chinachoti, Pavinee Vodovotz, Yael |
author_facet |
Chinachoti, Pavinee Vodovotz, Yael |
author_sort |
Chinachoti, Pavinee |
title |
Bread staling |
title_short |
Bread staling |
title_full |
Bread staling |
title_fullStr |
Bread staling |
title_full_unstemmed |
Bread staling |
title_sort |
bread staling |
publisher |
CRC Press LLC |
publishDate |
2011 |
url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25331 |
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1757667129115541504 |