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Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

Author:

Felicidad Ronda,Pedro A. Caballero,Joan Quilez,Yrjö H. Roos

Publication:

Journal of Cereal Science

Publisher:

Elsevier

Date:

January 2011

Copyright © 2010 Elsevier Ltd. All rights reserved.

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