Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

Published 2014 View Full Article

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Title
Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 131, Issue -, Pages 116-123
Publisher
Elsevier BV
Online
2014-02-02
DOI
10.1016/j.jfoodeng.2014.01.023

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