The staling of bread: an X-ray diffraction study-Reference-Cited by-同舟云学术

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The staling of bread: an X-ray diffraction study

Published:2004-02-01 Issue:3 Volume:218 Page:219-223
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Ribotta Pablo D.,Cuffini Silvia,Le�n Alberto E.,A��n Mar�a C.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-003-0835-8.pdf

Cited by 104 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. X-ray diffraction and its emerging applications in the food industry;Critical Reviews in Food Science and Nutrition;2024-08-27

2. Insight into the promoted recrystallization and water distribution of bread by removing starch granule - surface and - associated proteins during storage;Food Chemistry;2024-07

3. Effects of flaxseed gum/egg white protein-based edible curcumin nanoemulsion coatings on starch retrogradation and quality of fried rice in freeze-thaw treatment;Food Bioscience;2024-06

4. Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization;Food Bioscience;2024-06

5. Quality and staling characteristics of wheat bread improved by adding Eucommia ulmoides oliver leaf micropowder;LWT;2024-04

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