Consumers' delayed consumption of bakery products: effect on physical and chemical properties

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Consumers' delayed consumption of bakery products: effect on physical and chemical properties

Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degrad...

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Bibliographic Details
Main Authors:	Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Sulaiman, Alifdalino, Taip, Farah Saleena, Omar, Rozita
Format:	Article
Language:	English
Published:	SixScientia Resources 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88250/ http://psasir.upm.edu.my/id/eprint/88250/1/ABSTRACT.pdf

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