Yüklüyor......
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...
Kaydedildi:
| Yayımlandı: | J Food Sci Technol |
|---|---|
| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2019
|
| Konular: | |
| Online Erişim: | 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 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|