Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust

Journal of Cereal Science

Volumn 45, Issue 2, 2007, Pages 219-226

  Primo Martin C ^a   van Nieuwenhuijzen, N H ^a,b   Hamer, R J ^a,c   van Vliet, T ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

Author keywords

Bread; Crust; Crystallinity; CSLM; DSC; NMR; Starch; X ray

Indexed keywords

TRITICUM AESTIVUM;

EID: 33846627773     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.08.009     Document Type: Article

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