Comparison of methods for the assessment of the extent of staling in bread
- 28 February 1997
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 58 (1-2) , 161-167
- https://doi.org/10.1016/s0308-8146(96)00196-3
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Comparison of methods to determine the extent of staling in Egyptian-type breadsFood Chemistry, 1989
- The effect of flour properties on the quality of Arabic breadJournal of Cereal Science, 1988
- Staling of white pan bread: Fundamental causes∗C R C Critical Reviews in Food Science and Nutrition, 1981
- Bread staling: Part III.—measurement of the re-distribution of moisture in bread by gravimetryJournal of the Science of Food and Agriculture, 1971