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Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Molecular Diversity Preservation International (MDPI)
2009
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3260604/ https://ncbi.nlm.nih.gov/pubmed/22291527 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/s91108613 |
| Etiketak: |
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