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Influence of fats on texture, quality and shelf-life of bakery products

1995

Cencic, L. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
almacenamiento bakery products chemicophysical properties corps gras fats grasas keeping quality lipide lipids preservation produit de cuisson rancidez rancidity stockage storage tenderness ternura
Bibliographic information
Issue 17
Other Subjects
Rancidite; Lipidos; Aptitud para la conservacion; Productos de panaderia; Propiedades fisico-quimicas; Aptitude a la conservation; Propriete physicochimique; Preservacion; Tendrete
Language
Slovenian
Note
Summaries (En, Sl)
1 ill., 13 ref.
Type
Conference; Summary; Non-Conventional
Source
Prolongation of the Shelf Life of Foods. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate studies, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept..- Ljubljana (Slovenia), 1995. p. 133-146
Conference
Food Technology Days '95 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 8-10 Jun 1995
1996-08-15
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