Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics

Research output: Contribution to journalJournal articleResearchpeer-review

José Manuel Amigo, Arantxa del Olmo, Merete Møller Engelsen, Henrik Lundkvist, Søren Balling Engelsen

Original languageEnglish
Article number124946
JournalFood Chemistry
Volume297
Number of pages9
ISSN0308-8146
DOIs
Publication statusPublished - 2019

    Research areas

  • Spatial resolved bread staling, Amylases, Enzymes, Hardness, Near infrared spectroscopy, PCA, PLS, ASCA

ID: 225992301