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Crust treatments to reduce bread staling
Crust treatments, namely edible bread coatings, enzymatic crust modification and chemical crust modification, were introduced with the intention to minimize bread water loss during ambient storage. It was observed that compared to the treated bread, the untreated bread had significantly higher weigh...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Curr Res Food Sci |
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| Κύριοι συγγραφείς: | , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Elsevier
2021
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8050008/ https://ncbi.nlm.nih.gov/pubmed/33889851 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.03.004 |
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