Spatial Variation of Starch Retrogradation in Arabic Flat Bread During Storage

Journal of Food Engineering - Netherlands
doi 10.1016/j.jfoodeng.2016.04.014
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Elsevier BV

Related search

Kinetics on the Turbidity Change of Wheat Starch During Its Retrogradation

Bioscience, Biotechnology and Biochemistry
Organic ChemistryApplied MicrobiologyMolecular BiologyBiochemistryAnalytical ChemistryMedicineBiotechnology
2016English

Water Redistribution and Structural Changes of Starch During Storage of a Gluten-Free Bread

Starch/Staerke
Organic ChemistryFood Science
2005English

Bioavailability of Starch in Bread Rich in Amylose : Metabolic Responses in Healthy Subjects and Starch Structure

European Journal of Clinical Nutrition
MedicineNutritionDietetics
1999English

Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread

2020English

Impact of Humidified Baking on Crust and Crumb Properties of Open Bread During Storage

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2013English

Mechanism and Control of Freeze/Thaw-Induced Retrogradation of Starch and Demulsification of O/W Emulsions

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2012English

Hot Storage of Bread and Cooked Rice

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
MedicineEnvironmentalPublic HealthFood ScienceOccupational Health
1975English

Effect of Frozen Storage on Bread Texture

journal of institute of cold chain
1979English

Effect of Gum Arabic on Stallion Sperm Survival During Cold Storage and Post Freezing

Macedonian Veterinary Review
Veterinary
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy