Quality of and mold growth on white enriched bread for military rations following directional microwave treatment
Guardado en:
Publicado en: | Journal of food science |
---|---|
Otros Autores: | Lakins, D. G., Echeverry, A., Alvarado, C. Z., Brooks, J. C., Brashears, M. E., Brashears, M. M. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 73, no. 3 (2008), p. M99-M103 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
Ejemplares similares
-
Selenium biofortification of bread
por: White, Philip J. -
The study of the influence of defrozen method on the prebaked bread quality
por: Chelbea, Christina Stefania -
Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase
por: GERRARD, J. - Optimum level of salt in french-type bread Influence of income status, salt level in daily bread consumption, and test location
-
The study of the influence of frozen storage on the prebaked bread quality
por: Chelbea, Cristina Stefania