Effects of α-Amylases from Different Sources on the Firming of Concentrated Wheat Starch Gels:  Relationship to Bread Staling

• Hernan R. Palacios

  Department of Cereal and Food Sciences and Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58105

• Paul B. Schwarz

  Department of Cereal and Food Sciences and Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58105

• Bert L. D'Appolonia

  Department of Cereal and Food Sciences and Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58105

収録刊行物

• Journal of Agricultural and Food Chemistry

  Journal of Agricultural and Food Chemistry 52 (19), 5987-5994, 2004-08-28

  American Chemical Society (ACS)

キーワード

• General Agricultural and Biological Sciences
• General Chemistry

詳細情報

• CRID: 1363388844507646592
• NII論文ID: 30011495049
• DOI: 10.1021/jf030384n
• ISSN: 15205118
• ISSN: 00218561
• Web Site: https://pubs.acs.org/doi/pdf/10.1021/jf030384n
• データソース種別:
  • Crossref
  • CiNii Articles