Zobrazeno 1 - 1
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pro vyhledávání: '"Soumya Agrane"'
Publikováno v:
Food and Bioprocess Technology. 5:2323-2330
This paper presents a study on the impact of the duration of the baking plateau on staling kinetics in the case of bread crumb made of sourdough; it follows Le-Bail et al. Journal of Cereal Science 50:235–240, (2009)a previous study proposed by Le-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e37f3aebadf73538f6b350d36abb7c2b
https://doi.org/10.1007/s11947-011-0634-3
https://doi.org/10.1007/s11947-011-0634-3
