Work

Bread Staling: Molecular Basis and Control

Year: 2003

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/j.1541-4337.2003.tb00011.x

Authors: J.A. Gray, J.N. Bemiller

Institution: Purdue University West Lafayette

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: W2068324523

FWCI: 8.595

Cites: 227

Cited by: 776

Related to: 10