Antistaling effects of hydrocolloids and modified starch on bread during cold storage-Reference-Cited by-同舟云学术

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Antistaling effects of hydrocolloids and modified starch on bread during cold storage

Published:2018-10 Issue: Volume:96 Page:13-18
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kang Nayoung,Reddy Chagam Koteswara^ORCID,Park Eun Young,Choi Hee-Don,Lim Seung-Taik^ORCID

Funder

Korea Food Research Institute

Ministry of Science ICT and Future Planning

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Approved methods of the American association of cereal chemists;AACC,2010

2. Effect of storage temperature on starch retrogradation of bread staling;Aguirre;Starch Staerke,2011

3. Hydrocolloids in gluten-free breads: A review;Anton;International Journal of Food Sciences & Nutrition,2008

4. Official methods of analysis of AOAC international;AOAC,2007

5. The effect of the crust on the staling of bread;Bechtel;Cereal Chemistry,1953

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