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Cereal Chemistry

Volumn 78, Issue 5, 2001, Pages 619-624

Effects of additives and storage temperature on staling properties of bagels

(2) Lent, P J a Grant, L A a

a AGRICULTURAL RESEARCH SERVICE (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOOD STORAGE; GELATION; MOISTURE; XANTHAN GUM;

GELATINISATION; MODIFIED STARCHES; MONOGLYCERIDES; PROPERTY; RECRYSTALLISATION; SOLUBLE STARCH; STORAGE TEMPERATURES; TEXTURE ANALYSIS; THE DIFFERENTIAL SCANNING CALORIMETER (DSC); TYPE II;

ENTHALPY;

AMYLASE; AMYLOPECTIN; FOOD ADDITIVE; MONOACYLGLYCEROL; STARCH; XANTHAN;

ANALYTIC METHOD; ARTICLE; BREAD; ENTHALPY; FOOD QUALITY; FOOD STORAGE; FREEZE DRYING; GELATINIZATION; MOISTURE; TEMPERATURE DEPENDENCE;

EID: 0034845291 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2001.78.5.619 Document Type: Article

Times cited : (13)

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