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  1. Bread Staling

    Edited by Pavinee Chinachoti, Yael Vodovotz

    Series: Contemporary Food Science

    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...

    Published September 27th 2000 by CRC Press