Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience

  1. Amigo, J.M.
  2. Del Olmo Alvarez, A.
  3. Engelsen, M.Mø.
  4. Lundkvist, H.
  5. Engelsen, Sø.B.
Revue:
Food Chemistry

ISSN: 1873-7072 0308-8146

Année de publication: 2016

Volumen: 208

Pages: 318-325

Type: Article

DOI: 10.1016/J.FOODCHEM.2016.02.162 GOOGLE SCHOLAR