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Front MatterAbstract - Hi-Res PDF (113 KB) - PDF w/links (114 KB)
Chapter 1. Mechanism of StalingAlberto Schiraldi, Dimitrios FessasAbstract - Hi-Res PDF (182 KB) - PDF w/links (164 KB)
Chapter 2. PlasticizationAttilio Cesàro, Fabiana SussichAbstract - Hi-Res PDF (2114 KB) - PDF w/links (512 KB)
Chapter 3. Macromolecular Aspects of Bread StalingStephen G. Ring, Roger ParkerAbstract - Hi-Res PDF (192 KB) - PDF w/links (218 KB)
Chapter 4. An Interpretation of the Rheological Behavior of Wheat Flour Dough Based on Fundamental TestsSilvana Cavella, Laura Piazza, Paolo MasiAbstract - Hi-Res PDF (268 KB) - PDF w/links (197 KB)
Chapter 5. Instrumental Techniques Used in Bread Staling AnalysisMooyeol Baik, Elena VittadiniAbstract - Hi-Res PDF (278 KB) - PDF w/links (306 KB)
Chapter 6. Nuclear Magnetic Resonance TechniquesPaul L. Chen, R. Roger RuanAbstract - Hi-Res PDF (511 KB) - PDF w/links (333 KB)
Chapter 7. Thermo-Mechanical Behavior of Concentrated Starch-Based ProductsMartine Le Meste, Arnaud Rolée, Eleni ChiotelliAbstract - Hi-Res PDF (480 KB) - PDF w/links (356 KB)
Chapter 8. Bread MicrostructureChristopher G. OatesAbstract - Hi-Res PDF (152 KB) - PDF w/links (165 KB)
Chapter 9. Modeling the Kinetics of Starch RetrogradationJ. M. V. Blanshard, Imad A. FarhatAbstract - Hi-Res PDF (358 KB) - PDF w/links (369 KB)
