Solid-State 13C CP/MAS NMR Studies on Aging of Starch in White Bread
Author:
Affiliation:
1. Departments of Food Science and Polymer Science and Engineering, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf025776t
Reference41 articles.
1. Staling in Starch Breads: The Effect of Antistaling α-Amylase
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