Beikzadeh, S.; Peighambardoust, S. H.; Homayouni - Rad, A.; Beikzadeh, M.
(JKUAT, 2018-01-15)
Irreversible changes in the physicochemical properties of bakery p
roducts after baking
is called staling. One of the most important issues of nutritional and economic importance
in the bakery industry is to ...