Staling of Starch‐based Products: A Comparative Study by Firmness and Pulsed NMR Measurements
- 1 January 1996
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 48 (3) , 90-93
- https://doi.org/10.1002/star.19960480304
Abstract
No abstract availableKeywords
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- Staling of white pan bread: Fundamental causes∗C R C Critical Reviews in Food Science and Nutrition, 1981
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