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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1 : spatial distribution and kinetic modeling of hardness and resilience. / Amigo Rubio, Jose Manuel; Alvarez, Arantxa del Olmo; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren Balling.
In:
Food Chemistry, Vol. 208, 2016, p. 318-325.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Amigo Rubio, JM, Alvarez, ADO, Engelsen, MM, Lundkvist, H
& Engelsen, SB 2016, '
Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience',
Food Chemistry, vol. 208, pp. 318-325.
https://doi.org/10.1016/j.foodchem.2016.02.162APA
Amigo Rubio, J. M., Alvarez, A. D. O., Engelsen, M. M., Lundkvist, H.
, & Engelsen, S. B. (2016).
Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience.
Food Chemistry,
208, 318-325.
https://doi.org/10.1016/j.foodchem.2016.02.162Vancouver
Amigo Rubio JM, Alvarez ADO, Engelsen MM, Lundkvist H
, Engelsen SB.
Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience.
Food Chemistry. 2016;208:318-325.
https://doi.org/10.1016/j.foodchem.2016.02.162Author
Amigo Rubio, Jose Manuel ; Alvarez, Arantxa del Olmo ; Engelsen, Merete Møller ; Lundkvist, Henrik ; Engelsen, Søren Balling. / Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1 : spatial distribution and kinetic modeling of hardness and resilience. In: Food Chemistry. 2016 ; Vol. 208. pp. 318-325.
Bibtex
@article{3b5b29d8973f44339f7dbfa125d93679,
title = "Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience",
keywords = "White (wheat) bread, Spatial staling, Staling kinetics, Maltogenic alpha-amylase, Texture analysis, Hardness, Resilience",
author = "{Amigo Rubio}, {Jose Manuel} and Alvarez, {Arantxa del Olmo} and Engelsen, {Merete M{\o}ller} and Henrik Lundkvist and Engelsen, {S{\o}ren Balling}",
year = "2016",
doi = "10.1016/j.foodchem.2016.02.162",
language = "English",
volume = "208",
pages = "318--325",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1
T2 - spatial distribution and kinetic modeling of hardness and resilience
AU - Amigo Rubio, Jose Manuel
AU - Alvarez, Arantxa del Olmo
AU - Engelsen, Merete Møller
AU - Lundkvist, Henrik
AU - Engelsen, Søren Balling
PY - 2016
Y1 - 2016
KW - White (wheat) bread
KW - Spatial staling
KW - Staling kinetics
KW - Maltogenic alpha-amylase
KW - Texture analysis
KW - Hardness
KW - Resilience
U2 - 10.1016/j.foodchem.2016.02.162
DO - 10.1016/j.foodchem.2016.02.162
M3 - Journal article
C2 - 27132856
VL - 208
SP - 318
EP - 325
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
