Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes: Innovative baking technologies: new starches, functional bread and cereal products

Bibliographische Detailangaben

Veröffentlicht in:	Food science & technology 2011, Vol.44 (3), p.643-649
Hauptverfasser:	NOVOTNI, D, CURIC, D, GALIC, K, SKEVIN, D, NEDERAL, S, KRALJIC, K, GABRIC, D, JEZEK, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport
Online-Zugang:	Volltext
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