Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility-Reference-Cited by-同舟云学术

Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility

Published:2019-04-04 Issue:10 Volume:54 Page:2880-2886
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhou Liang¹,Mu Taihua¹^ORCID,Ma Mengmei¹,Sun Hongnan¹

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China

Funder

Chinese Academy of Agricultural Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14149

Reference22 articles.

1. Amino acid composition and nutritional value of four cultivated South American potato species

2. Impact of Amylases on Biopolymer Dynamics during Storage of Straight-Dough Wheat Bread

3. Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

4. FAO. Food and Agriculture Organization of the United Nations(2017).Online statistical database: Potato production.http://www.fao.org/faostat/en/#data/QC. Accessed 01/27/2019.

5. Antifirming Effects of Starch Degrading Enzymes in Bread Crumb

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