Author: Nanditha B. Prabhasankar P.
Publisher: Taylor & Francis Ltd
ISSN: 1040-8398
Source: Critical Reviews in Food Science and Nutrition, Vol.49, Iss.1, 2009-01, pp. : 1-27
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Semicarbazide in Canadian bakery products
By Becalski A. Lau B. P.-Y. Lewis D. Seaman S.
Food Additives and Contaminants, Vol. 23, Iss. 2, 2006-02 ,pp. :
Thermal and Physical Properties of Bakery Products
By Baik O. D.
Critical Reviews in Food Science and Nutrition, Vol. 41, Iss. 5, 2001-09 ,pp. :
Production and packaging of bakery products using MAP technology
By Kotsianis I.S. Giannou V. Tzia C.
Trends in Food Science and Technology, Vol. 13, Iss. 9, 2002-09 ,pp. :