Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience

Research output: Contribution to journalJournal articleResearchpeer-review

Jose Manuel Amigo Rubio, Arantxa del Olmo Alvarez, Merete Møller Engelsen, Henrik Lundkvist, Søren Balling Engelsen

Original languageEnglish
JournalFood Chemistry
Pages (from-to)318-325
Number of pages8
Publication statusPublished - 2016

    Research areas

  • White (wheat) bread, Spatial staling, Staling kinetics, Maltogenic alpha-amylase, Texture analysis, Hardness, Resilience

ID: 164215507