Effect of the amount of steam during baking on bread crust features and water diffusion
7 pages, 5 figures, 1 table.-- Available online 27 July 2011.
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2012-01
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| Subjects: | Bread, Crust, Baking, Microstructure, Microtomography, |
| Online Access: | http://hdl.handle.net/10261/39916 |
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