Effect of different pineapple juice (Ananas Comosus L.) preparations on the microstructure, staling and textural properties of wheat bread.

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Effect of different pineapple juice (Ananas Comosus L.) preparations on the microstructure, staling and textural properties of wheat bread.

The effect of adding different pineapple juice preparations on the microstructure, staling and textural properties of wheat bread were investigated. The loaves quality, crust and crumb color, and staling profile (crumb firmness, enthalpy) during storage were monitored. The micro-structural differenc...

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Bibliographic Details
Main Authors:	Olusegun, Lasekan, Chiemela, Chinma, Ossai, Beatrice, Mohd Adzahan, Noranizan
Format:	Article
Language:	English
Published:	Wiley-Blackwell 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24192/

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