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European Food Research and Technology

Volumn 226, Issue 6, 2008, Pages 1459-1464

Effect of chitosan on physical and chemical processes during bread baking and staling

(6) Kerch, Garry a Rustichelli, Franco b Ausili, Pamela b Zicans, Janis a Meri, Remo Merijs a Glonin, Aleksandr c

a RIGA TECHNICAL UNIVERSITY (Latvia)

b UNIVERSITÀ POLITECNICA DELLE MARCHE (Italy)

c Latgales Maiznica (Latvia)

Author keywords

Bread; Chitosan; Crumb; Crust; Staling; Water migration

Indexed keywords

BAKERIES; CHITOSAN; DIFFERENTIAL SCANNING CALORIMETRY; EVAPORATION; FREEZING; MELTING; STARCH;

BREAD CRUMB; CRUST; STALING; WATER MIGRATION;

FOOD PROCESSING;

EID: 41549090536 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-007-0677-x Document Type: Article

Times cited : (40)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.