Effect of Wrappers, Temperature, Humidity and Modified Atmosphere on Phase Transitions during Staling of Bread

Journal of Food Science and Technology

Volumn 35, Issue 2, 1998, Pages 132-137

  Jagannath, J H ^a   Jayaraman, K S ^a   Arya, S S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Amorphous; Bread staling; Compressibility; Crystallite network and storage condition; Phase transition

Indexed keywords

EID: 0002702353     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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