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

Original languageEnglish
Article number124946
JournalFood Chemistry
Number of pages9
Publication statusPublished - 2019

    Research areas

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

ID: 225992301