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  • Bread Stalingby Pavinee Chinachoti; Yael Vodovotz

    CRC Press 2010; US$ 179.95

    The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge... more...

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