Luyts, A.
Wilderjans, E.
Van Haesendonck, I.
Brijs, K.
Courtin, C.M.
Delcour, J.A.
Funding for this research was provided by:
KU Leuven’s cake research
This article is maintained by: Elsevier
Article Title: Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2013.06.110
Content Type: article
Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.