Bread Staling (Crc Series in Contemporary Food Science)
Contributors: Pavinee Chinachoti (Editor); Yael Vodovotz (Editor)
Publisher: CRC
Published: September 28, 2000
Language: eng
Format: Hardcover
Number of pages: 192
ISBN-13: 9780849387906
Subjects: Food & beverage technology; Science/Mathematics; Courses & Dishes - Bread; Technology; Technology & Industrial Arts; Food Science; Technology / Food Industry & Science; Bread; Analysis; Food spoilage
First sentence: Freshly baked bread can be easily recognized by its sensory attributes: crisp crust, soft crumb, and appealing aroma.