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      Kinetic study of staling in breads with high-amylose resistant starch

      Author(s): , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Hydrocolloids
      Publisher: Elsevier BV

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          Starch Retrogradation: A Comprehensive Review

          Shuo Wang, Shujun Wang, Caili Li … (2015)
          Article 0 comments Cited 196 times – based on 0 reviews     Review now
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            Bread Staling: Molecular Basis and Control

            J.N. Bemiller, J.A. Gray (2003)
            Article 0 comments Cited 96 times – based on 0 reviews     Review now
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              Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

              Sami Hemdane, Pieter Jacobs, Emmie Dornez … (2016)
              Article 0 comments Cited 62 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Hydrocolloids
                Abbreviated Title: Food Hydrocolloids
                Publisher: Elsevier BV
                ISSN (Print): 0268005X
                Publication date Created: September 2020
                Publication date (Print): September 2020
                Volume: 106
                Page: 105879
                Article
                DOI: 10.1016/j.foodhyd.2020.105879
                SO-VID: 16edb799-2ec1-4070-8762-fe548b4ca05b
                Copyright © © 2020
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

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