Improving the control of staling in frozen bakery products
Author:
- S.P CauvainSCS.P Cauvain
- 1 February 1998
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 9 (2) , 56-61
Abstract
No abstract availableKeywords
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- Molecules to Granules: A Comprehensive Starch ReviewStarch - Stärke, 1988
- Factors affecting the staling of madeira slab cakeJournal of the Science of Food and Agriculture, 1983
- Water and Aqueous Solutions at Subzero Temperatures1982
- EFFECT OF FREEZING AND MONOGLYCERIDES ON STALING OF BREADJournal of Food Processing and Preservation, 1978