Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics

Published 2008 View Full Article

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Title
Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 91, Issue 4, Pages 526-532
Publisher
Elsevier BV
Online
2008-10-15
DOI
10.1016/j.jfoodeng.2008.09.033

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