Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

Yrjo Roos; Quilez; Caballero; Ronda

Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

Yrjo Roos
, Quilez
, Caballero
, Ronda

School of Food and Nutritional Sciences

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

Original language	English (Ireland)
Journal	Journal of Cereal Science
Volume	53
Publication status	Published - 2011

Cite this

@article{ef058c0fdecf4c469deceb49393df9cd,

title = "Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness",

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

year = "2011",

language = "English (Ireland)",

volume = "53",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic Press",

}