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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...
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| Pubblicato in: | Curr Res Food Sci |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2021
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| Soggetti: | |
| Accesso 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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