The role of maltodextrins in the staling of bread

Journal of Cereal Science

Volumn 26, Issue 2, 1997, Pages 201-209

  Gerrard, J A ^a   Every, D ^a   Sutton, K H ^a   Gilpin, M J ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

alpha amylase; Bread; Dextrins; Staling

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0000725935     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0121     Document Type: Article

References (23)

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