Erratum: Structural changes of starch during baking and staling of rye bread (Journal of Agricultural and Food Chemistry (2012) 60:38 (8492-8500) DOI: 10.1021/jf3021877);Structural changes of starch during baking and staling of rye bread

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 34, 2012, Pages 8492-8500

  Mihhalevski, Anna ^a,b   Heinmaa, Ivo ^c   Traksmaa, Rainer ^b   Pehk, Tõnis ^c   Mere, Arvo ^b   Paalme, Toomas ^a,b  

^a Center of Food and Fermentation Technologies   (Estonia)

^b TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

^c NATIONAL INSTITUTE OF CHEMICAL PHYSICS AND BIOPHYSICS   (Estonia)

Author keywords

EMT; invasion; MMP; tea polyphenols; u PA

Indexed keywords

ADDITIVES; COMPLEXATION; FOOD PRODUCTS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHOSPHOLIPIDS; STARCH; X RAY DIFFRACTION;

CRYSTALLINE STRUCTURE; DEGREE OF CRYSTALLINITY; DIFFERENT PROPORTIONS; INVASION; MICRO-CALORIMETRY; RHEOLOGICAL METHOD; TEA POLYPHENOLS; WIDE ANGLE XRAY DIFFRACTION;

NUCLEAR MAGNETIC RESONANCE;

SECALE CEREALE; TRITICUM AESTIVUM;

AMYLOPECTIN; AMYLOSE; PHOSPHORUS; STARCH; WATER;

ARTICLE; BREAD; CHEMISTRY; ELASTICITY; FOOD ANALYSIS; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; RYE; VISCOSITY; WHEAT; X RAY DIFFRACTION;

AMYLOPECTIN; AMYLOSE; BREAD; ELASTICITY; FOOD ANALYSIS; MAGNETIC RESONANCE SPECTROSCOPY; PHOSPHORUS ISOTOPES; SECALE CEREALE; STARCH; TRITICUM; VISCOSITY; WATER; X-RAY DIFFRACTION;

EID: 84865661811     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3038677     Document Type: Erratum

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