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Bread packaging techniques and trends
Bread staling and microbial growth is a complex physiochemical change that occurs during bread storage mainly reducing the quality and consumer acceptance. It is significant to understand the causes of physical, chemical, and microbial spoilage of bakery products in the food industry, to prevent qua...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9795822/ https://www.ncbi.nlm.nih.gov/pubmed/36590023 http://dx.doi.org/10.4081/ijfs.2022.10771 |