A contribution to the study of staling of white bread: Effect of water and hydrocolloid

Food Hydrocolloids

Volumn 10, Issue 4, 1996, Pages 375-383

  Davidou, S ^a   Le Meste, M ^a   Debever, E ^a   Bekaert, D ^b  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Systems Bio Industries   (France)

Author keywords

[No Author keywords available]

Indexed keywords

COLLOIDS; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC MECHANICAL ANALYSIS; FOOD PRODUCTS; GLASS TRANSITION; RIGIDITY; STARCH; THERMOANALYSIS;

AMORPHOUS REGIONS; CONDITION; DYNAMIC MECHANICAL THERMAL ANALYSIS; EFFECT OF WATER; GLASS TRANSITION TEMPERATURE TG; RATE OF INCREASE; STARCH RETROGRADATION; TEMPERATURE RANGE; VISCOELASTIC BEHAVIORS; WATER RETENTION;

TEMPERATURE;

EID: 21444432667     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(96)80016-6     Document Type: Article

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