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

has been cited by the following article(s):

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[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

[3]	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

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