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Volumn 221, Issue 5, 2005, Pages 616-623
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Methodological developments in bread staling assessment: Application to enzyme-supplemented brown pan bread
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Author keywords
Brown pan bread; Enzyme supplemented pan bread; Sensory; Texture
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Indexed keywords
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EID: 27844541291
PISSN: 14382377
EISSN: 14382385
Source Type: Journal
DOI: 10.1007/s00217-005-0082-2 Document Type: Article |
Times cited : (23)
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References (21)
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