Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling
Crossref DOI link: https://doi.org/10.1007/s13197-015-1992-z
Published Online: 2015-08-29
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Besbes, Emna
Le Bail, Alain
Seetharaman, Koushik
Text and Data Mining valid from 2015-08-29