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 journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Article number | 124946 |
| Journal | Food Chemistry |
| Volume | 297 |
| Number of pages | 9 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 2019 |
- Spatial resolved bread staling, Amylases, Enzymes, Hardness, Near infrared spectroscopy, PCA, PLS, ASCA
Research areas
ID: 225992301