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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Bibliografische gegevens
Hoofdauteurs: Chinachoti, Pavinee, Vodovotz, Yael
Formaat: Boek
Taal:English
Gepubliceerd in: CRC Press LLC 2011
Onderwerpen:
Online toegang: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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