Open AccessUnderstanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation
Author(s) -
Anne Matig,
Alberto Tecante
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.126039
Subject(s) - starch , food science , retrogradation (starch) , pastry , chemistry , crystallization , warehouse , amylose , organic chemistry , marketing , business