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Volumn 52, Issue 19, 2004, Pages 5987-5994

Effects of α-amylases from different sources on the firming of concentrated wheat starch gels: Relationship to bread staling

Author keywords

Amylases; Amylopectin; Bread staling; Carbohydrates; Crystallinity; Degradation; Dextrins; Elastic modulus; Firmness; Gels; Maltooligosaccharides; Retrogradation; Starch

Indexed keywords

AMYLASE; AMYLOPECTIN; DEXTRIN; STARCH;

EID: 4644317323     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030384n     Document Type: Article
Times cited : (38)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.