A KINETIC-STUDY OF BREAD STALING BY DIFFERENTIAL SCANNING CALORIMETRY AND COMPRESSIBILITY MEASUREMENTS - THE EFFECT OF ADDED MONOGLYCERIDE

被引：75

作者：

RUSSELL, PL

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1983年 / 1卷 / 04期

关键词：

D O I：

10.1016/S0733-5210(83)80017-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：297 / 303

页数：7

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