Staling in Starch Breads: The Effect of Antistaling α‐Amylase
- 1 January 1997
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 49 (2) , 54-59
- https://doi.org/10.1002/star.19970490204
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- The Role of Maltodextrins in the Staling of BreadJournal of Cereal Science, 1997