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Communication Dans Un Congrès Année : 2018

Reducing the staling of bakery products: effect of storage temperature and formulation on the shelf life of pound cakes

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hal-02561782 , version 1 (04-05-2020)

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Nesrin Hesso, Catherine Loisel, Sylvie Chevallier, Alain Le-Bail, Patricia Le Bail. Reducing the staling of bakery products: effect of storage temperature and formulation on the shelf life of pound cakes. International Conference on Recent Advances in Food Processing Technology (iCRAFPT), Aug 2018, Thanjavur, India. ⟨hal-02561782⟩
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