Pedro Antonio
Caballero Calvo
University College Cork
Cork, IrlandaPublicacións en colaboración con investigadores/as de University College Cork (1)
2011
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Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
Journal of Cereal Science, Vol. 53, Núm. 1, pp. 97-103