Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics

✍ Scribed by Mario Jekle, Thomas Becker

• Book ID: 118814772
• Publisher: Springer US
• Year: 2012
• Tongue: English
• Weight: 217 KB
• Volume: 7
• Category: Article
• ISSN: 1557-1858
• DOI: 10.1007/s11483-012-9258-z