Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses

✍ Scribed by E. Vittadini; Y. Vodovotz

• Book ID: 108825038
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 171 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb07012.x