Reformulation packaging studies to delay staling in a bakery product
Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling. === Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of...
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| Format: | Others |
| Language: | en |
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McGill University
1996
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23866 |