Staling of Bread as Affected by Waxy Wheat Flour Blends-Reference-Cited by-同舟云学术

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Staling of Bread as Affected by Waxy Wheat Flour Blends

Published:2002-03 Issue:2 Volume:79 Page:178-182
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bhattacharya Monisha¹²,Erazo-Castrejón Sofia V.¹,Doehlert Douglas C.¹³,McMullen Michael S.⁴

Affiliation:

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

2. Corresponding author. E-mail address: Monisha_Bhattacharya@ndsu.nodak.edu Phone: 701-231-7737. Fax: 701-231-7723.

3. USDA-ARS Wheat Quality Laboratory, NDSU, Fargo, ND 58105.

4. Department of Plant Sciences, NDSU, Fargo, ND 58105.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference37 articles.

1. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

2. Susceptibility of Waxy Starch Granules to Mechanical Damage

3. Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces

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