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 journal › Journal article › Research › peer-review
Original language | English |
---|---|
Journal | Food Chemistry |
Volume | 208 |
Pages (from-to) | 318-325 |
Number of pages | 8 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2016 |
- White (wheat) bread, Spatial staling, Staling kinetics, Maltogenic alpha-amylase, Texture analysis, Hardness, Resilience
Research areas
ID: 164215507