Studies on glass transition and starch re-crystallization in wheat bread during staling using electrical impedance spectroscopy-Reference-Cited by-同舟云学术

Studies on glass transition and starch re-crystallization in wheat bread during staling using electrical impedance spectroscopy

Published:2009-04 Issue:2 Volume:10 Page:241-245
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bhatt Chintan M.,Nagaraju J.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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