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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry economics (27895) agribusiness and business economics (6470) marketing (2766) prices (931) products and commodities (80757) agricultural products (74894) foods (19982) cooked foods (1504) baked goods (1080) breads (646) product quality (18080) storage quality (2324) shelf life (1589) Food and Human Nutrition Food and Human Nutrition foods (20022) cooked foods (1504) baked goods (1080) breads (646) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) chemistry (84737) physical chemistry (19414) phase transition (2960) glass transition (115) melting (271) physical phases (8840) ice (603) physics (54990) physical properties (32618) firmness (858) texture (2076) temperature (18106) storage temperature (898) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) environmental technology (1091) environmental control systems (898) cooling systems (118) refrigerators (33) processing technology (28127) freezing (833) storage technology (3252) storage conditions (3071) storage temperature (898) cold storage (1217) frozen storage (285) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Staling of fresh and frozen gluten-free bread Author(s) of Article: Will be identified in next release Citation: Journal of cereal science 2011 v.53 no.3 pp. 340-346 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=527541 Name of Publication: Journal of cereal science Publishing Company: Will be identified in next release Accession Number: 140087
