Effect of aging and drying on thermomechanical properties of white bread as characterized by dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC)

被引：0

作者：

Vodovotz, Y. ^{[1
]}

Hallberg, L. ^{[1
]}

Chinachoti, P. ^{[1
]}

机构：

[1] Food Science Department, University of Massachusetts, Amherst, MA 01003, United States

来源：

Cereal Chemistry | / 73卷 / 02期

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引用

页码：264 / 270

共 45 条

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