Understanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Understanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation"
written by Anne Matignon, Alberto Tecante,
published by Food and Nutrition Sciences, Vol.12 No.6, 2021

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[1]	Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven Innovative Food Science & Emerging Technologies, 2023 DOI:10.1016/j.ifset.2023.103348

[2]	Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven Innovative Food Science & Emerging Technologies, 2023 DOI:10.1016/j.ifset.2023.103348