A contribution to the study of staling of white bread: effect of water and hydrocolloid
- 1 December 1996
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 10 (4) , 375-383
- https://doi.org/10.1016/s0268-005x(96)80016-6
Abstract
No abstract availableKeywords
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