Effect of α-Amylases from Different Sources on the Retrogradation and Recrystallization of Concentrated Wheat Starch Gels: Relationship to Bread Staling-Reference-Cited by-同舟云学术

Effect of α-Amylases from Different Sources on the Retrogradation and Recrystallization of Concentrated Wheat Starch Gels: Relationship to Bread Staling

Published:2004-08-28 Issue:19 Volume:52 Page:5978-5986
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Palacios Hernan R.¹,Schwarz Paul B.¹,D'Appolonia Bert L.¹

Affiliation:

1. Department of Cereal and Food Sciences and Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58105

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030377z

Reference36 articles.

1. Staling in Starch Breads: The Effect of Antistaling α-Amylase

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