Factors influencing quality and shelf life of baking products
Bread is one of the oldest foods. Recipes and technology of baking have been modified to elongate its shelf-life and adapt to changing consumers ' preferences. Currently, highly acceptable sensory attributes of bread have been achieved using numerous preparations such enzymes, components improv...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2014-01-01
|
| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2014/1821-44871401001K.pdf |