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Staling kinetics of whole wheat pan bread
Understanding the staling process of whole grain breads, especially in relation to the increase in firmness, can contribute to optimize the shelf life of these products. The aim of this work was to develop an equation (staling rate) capable of estimating the increase in firmness of whole wheat pan b...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016051/ https://ncbi.nlm.nih.gov/pubmed/32116365 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04087-9 |
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