Effect of initial baking and storage time on pasting properties and aging of par-baked and rebaked rye bread

International Journal of Food Properties

Volumn 9, Issue 3, 2006, Pages 583-596

  Karaoglu, M Murat ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Crumb softness; Part baking; Pasting properties; Rebaked; Rye bread

Indexed keywords

FOOD STORAGE; REFRIGERATORS; VISCOSITY;

CRUMB SOFTNESS; PART-BAKING; PASTING PROPERTIES; REBAKED; RYE BREAD;

FOOD PROCESSING;

BAKING; FOOD STORAGE; VISCOSITY;

SECALE CEREALE;

EID: 33746337317     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600745178     Document Type: Article

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