权威例句
Staling white pan bread: fundamental causesBread Staling: Molecular Basis and ControlBread staling studies, 3: Effect of pentosans on dough, bread, and bread staling rate.Bread staling studies. III. Effect of pentosans on dough, bread, and bread staling rateEffects of sourdough and enzymes on staling of high-fibre wheat bread.Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting propertiesCrumb firming kinetics of wheat breads with anti-staling additives.A contribution to the study of staling of white bread: effect of water and hydrocolloidMoisture redistribution and phase transitions during bread staling.Moisture redistribution throughout the bread loaf during staling and its effects on mechanical properties.
