Standard
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. / Amigo, José Manuel; del Olmo, Arantxa; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren Balling.
In:
Food Chemistry, Vol. 297, 124946, 2019.
Research output: Contribution to journal › Journal article › peer-review
Harvard
Amigo, JM, del Olmo, A, Engelsen, MM, Lundkvist, H
& Engelsen, SB 2019, '
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',
Food Chemistry, vol. 297, 124946.
https://doi.org/10.1016/j.foodchem.2019.06.013
APA
Amigo, J. M., del Olmo, A., Engelsen, M. M., Lundkvist, H.
, & Engelsen, S. B. (2019).
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.
Food Chemistry,
297, [124946].
https://doi.org/10.1016/j.foodchem.2019.06.013
Vancouver
Amigo JM, del Olmo A, Engelsen MM, Lundkvist H
, Engelsen SB.
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.
Food Chemistry. 2019;297. 124946.
https://doi.org/10.1016/j.foodchem.2019.06.013
Author
Amigo, José Manuel ; del Olmo, Arantxa ; Engelsen, Merete Møller ; Lundkvist, Henrik ; Engelsen, Søren Balling. / 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. In: Food Chemistry. 2019 ; Vol. 297.
Bibtex
@article{79d84b23e3dc46b985e817ba84ab731c,
title = "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",
keywords = "Spatial resolved bread staling, Amylases, Enzymes, Hardness, Near infrared spectroscopy, PCA, PLS, ASCA",
author = "Amigo, {Jos{\'e} Manuel} and {del Olmo}, Arantxa and Engelsen, {Merete M{\o}ller} and Henrik Lundkvist and Engelsen, {S{\o}ren Balling}",
year = "2019",
doi = "10.1016/j.foodchem.2019.06.013",
language = "English",
volume = "297",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2
T2 - monitoring the staling process by using near infrared spectroscopy and chemometrics
AU - Amigo, José Manuel
AU - del Olmo, Arantxa
AU - Engelsen, Merete Møller
AU - Lundkvist, Henrik
AU - Engelsen, Søren Balling
PY - 2019
Y1 - 2019
KW - Spatial resolved bread staling
KW - Amylases
KW - Enzymes
KW - Hardness
KW - Near infrared spectroscopy
KW - PCA
KW - PLS
KW - ASCA
U2 - 10.1016/j.foodchem.2019.06.013
DO - 10.1016/j.foodchem.2019.06.013
M3 - Journal article
C2 - 31253319
VL - 297
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 124946
ER -