Sensory Acceptability is Inversely Related to Development of Fat Rancidity in Bread Made from Stored Flour

✍ Scribed by LAURA HANSEN; MADELEINE S. ROSE

• Book ID: 113971110
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 200 KB
• Volume: 96
• Category: Article
• ISSN: 0002-8223
• DOI: 10.1016/s0002-8223(96)00218-0