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