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Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread")

Author:
Chiavaro, E., Vittadini, E., Musci, M., Bianchi, F., Curti, E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 58-70
ISSN:
0023-6438
Subject:
shelf life, texture, image analysis, sourdough bread, volume, wheat flour, hardness, food storage, durum wheat, storage temperature, ambient temperature, water content, color, flavor compounds, odor compounds, water activity
Agid:
2054181