A DSC study of the effect of ascorbic acid on bound water content and distribution in chitosan-enriched bread rolls during storage-Reference-Cited by-同舟云学术

A DSC study of the effect of ascorbic acid on bound water content and distribution in chitosan-enriched bread rolls during storage

Published:2011-03-24 Issue:1 Volume:108 Page:73-78
ISSN:1388-6150
Container-title:Journal of Thermal Analysis and Calorimetry
language:en
Short-container-title:J Therm Anal Calorim

Author:

Kerch Garry,Glonin Alexander,Zicans Janis,Meri Remo Merijs

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/s10973-011-1485-x.pdf

Reference29 articles.

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3. Baik MY, Chinachoti P. Moisture redistribution and phase transitions during bread staling. Cereal Chem. 2000;77(4):484–8.

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5. Gray JA, BeMiller JN. Bread stalling: molecular basis and control. Compr Rev Food Sci Food Saf. 2003;2:1–21.

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