Work

A contribution to the study of staling of white bread: effect of water and hydrocolloid

Year: 1996

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(96)80016-6

Authors: S. Davidou, M. Le Meste, E. Debever, D. Bekaert

Institution: Université de Bourgogne

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1997264165

FWCI: 0.711

Cites: 30

Cited by: 219

Related to: 10