| dc.rights | North Dakota State University | en_US |
| dc.title | Some Aspects of the Bread Staling Program - Contribution from the Department of Cereal Technology Importance of Bread Staling | en_US |
| dc.type | Article | en_US |
| dc.description | This article addresses food losses due to the staling of bread. It describes the process of staling. Then, the prevention of bread is discussed. Changing the mixing pattern aided in reducing the rate of compression of bread, retaining moisture, but not reducing staling. | en_US |
| dc.date.accessioned | 2014-08-01T18:14:44Z | |
| dc.date.available | 2014-08-01T18:14:44Z | |
| dc.date.issued | 1949 | |
| dc.identifier.uri | http://hdl.handle.net/10365/23524 | |
| dc.relation.ispartof | Bimonthly Bulletin; 12:1; Sep/Oct 1949 | |
