Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

Research output: Contribution to journal › Article › peer-review

Cite this

@article{bc2ae1aac4e94b309efa14bf7d14e962,

title = "Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread",

author = "Yrjo Roos and Pando and Quilez and Ronda",

year = "2014",

language = "English (Ireland)",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

}