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Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley...
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| Publié dans: | Food Technol Biotechnol |
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| Auteurs principaux: | , , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5848197/ https://ncbi.nlm.nih.gov/pubmed/29540981 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.04.17.5344 |
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