Effect of loaf specific volume on the rate and extent of staling in bread
作者： D. W. E. Axford , K. H. Colwell , S. J. Cornford , G. A. H. Elton
关键词: Chemistry 、 Food science 、 Volume (thermodynamics) 、 Biotechnology 、 Agronomy and Crop Science 、 Nutrition and Dietetics
摘要: … loaf specific volume … specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume …
sci-hub.se 参考文章(1)
D. W. Kent-Jones, E. F. Mitchell, The practice and science of bread-making Northern Pub. Co.. ,(1962)