NIR measurements of the development of crystallinity in stored bread crumb

Analusis

Volumn 26, Issue 4, 1998, Pages

  Osborne, B G ^a  

^a BRI Australia   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTIN; STARCH;

ARTICLE; BREAD; CONTROLLED STUDY; CRYSTAL; DIFFERENTIAL SCANNING CALORIMETRY; INFRARED SPECTROSCOPY; INTERMETHOD COMPARISON; KINETICS; REFLECTOMETRY; STORAGE;

EID: 0032457268     PISSN: 03654877     EISSN: None     Source Type: Journal    
DOI: 10.1051/analusis:199826040055     Document Type: Article

References (8)

1. Russell, P. L. J. Cereal Sci. 1987, 6, 147-158.
2. Russell, P. L. J. Cereal Sci. 1983, 1, 285-296.
3. Wilson, R. H.; Goodfellow. B. J.; Belton. P. S.: Osborne, B. G.; Oliver. G.; Russell, P. L. J. Sci. Food Agric. 1991, 54, 471-483.
4. Osborne, B. G. J. Near Infrared Spectrosc. 1996, 4, 195-200.
5. Fearn, T.; Lawson, R.; Maris, PI. Thermochimica Acta 1983, 62, 187-196.
6. Osborne, B. G. Analyst. Lond. 1988, 113, 263-267.
7. Fearn, T.: Russell, P. L. J. Sci. Food Agric. 1982, 33, 537-548.
8. Iwamoto, M.; Uozumi, J.; Nishinari, K. in: Near Infrared Diffuse Reflectance/transmittance Spectroscopy, Hollo, J.; Kaffka, K. J.; Gonczy, J. L. Eds., Akademiai Kiado, Budapest, 1987; pp 3-12.