Study of the use of modified atmospheres on the storage of “Sweetcrust pastry” (precooked mass)
<p>The use of modified atmospheres for bakery products has increased in recent years high-lighting the use of gases such as carbon dioxide (CO<sub>2</sub>) and nitrogen (N<sub>2</sub>). Products such as short pastry have great importance due to its wide application in t...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad San Francisco de Quito USFQ
2014-06-01
|
| Series: | ACI Avances en Ciencias e Ingenierías |
| Subjects: | |
| Online Access: | http://revistas.usfq.edu.ec/index.php/avances/article/view/164 |