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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Chinachoti, Pavinee, Vodovotz, Yael
स्वरूप: पुस्तक
भाषा:English
प्रकाशित: CRC Press LLC 2011
विषय:
ऑनलाइन पहुंच:https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25331
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