Bread staling: A calorimetric approach

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DISTAM, Sez. Tecnologie Alimentari, Universita di Milano, Via Celoria, 2, 20133 Milano, Italy ^{[1
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CEREAL CHEM. | / 1卷 / 32-39期

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[31] Effect of different carbohydrases on fresh bread texture and bread staling
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[40] BREAD STALING .1. THEORETICAL STUDY
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