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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
SixScientia Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88250/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88250/ https://www.myjafe.com/volume-1-2020/#issue|2 |
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