Title:
Bread staling
Author:
Chinachoti, Pavinee.
ISBN:
9780429127908
9781466545250
Physical Description:
1 online resource (177 pages)
Series:
CRC series in contemporary food science
Contents:
chapter 1 Mechanism of Staling: An Overview -- chapter 2 Plasticization: The Softening of Materials / chapter 3 Macromolecular Aspects of Bread Staling / chapter 4 An Interpretation of the Rheological Behavior of Wheat Flour Dough Based on Fundamental Tests / chapter 5 Instrumental Techniques Used in Bread Staling Analysis / chapter 6 Nuclear Magnetic Resonance Techniques / chapter 7 Thermo-Mechanical Behavior of Concentrated Starch-Based Products / chapter 8 Bread Microstructure / chapter 9 Modeling the Kinetics of Starch Retrogradation
Electronic Access:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 544918-1001 | TX769 .B77534 2001 | Searching... | Searching... |