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Referencias Bibliogrficas
Bechtel, W. (1953). The effect of the crust on the staling of bread. Oxford: Ed.
Blackwell.
Grupo Bimbo. (2006). Historia del pan Bimbo: Siglo XXI. Recuperado el 28 de
82
Bibliografa
Kim, S. (1977). Bread staling studies. Effect of protein content on staling rate and
bread crumbs content on staling rate and bread crumbs pasting properties.
USA: Cereal chemistry.
83
Bibliografa