Mihhalevski, A., Heinmaa, I., Traksmaa, R., Pehk, T., Mere, A., Paalme, T.

Structural changes of starch during baking and staling of rye bread

author

Mihhalevski, Anna

Heinmaa, Ivo

Traksmaa, Rainer

Pehk, Tõnis

Mere, Arvo

Paalme, Toomas

statement of authorship

Anna Mihhalevski, Ivo Heinmaa, Rainer Traksmaa, Tõnis Pehk, Arvo Mere, and Toomas Paalme

source

Journal of agricultural and food chemistry

journal volume number month

Vol. 60, 34

year of publication

2012

pages

p. 8492-8500 : ill

url

https://pubs.acs.org/doi/10.1021/jf3021877

subject term

sahhariidid

rukkileib

keemiline struktuur

kristallistruktuur

tuumamagnetresonantsspektroskoopia

keyword

rye sourdough bread staling

starch retrogradation

amylose

amylopectin

XRD

MAS NMR

ISSN

0021-8561

notes

Bibliogr.: 47 ref

language

inglise

Mihhalevski, A., Heinmaa, I., Traksmaa, R., Pehk, T., Mere, A., Paalme, T. Structural changes of starch during baking and staling of rye bread // Journal of agricultural and food chemistry (2012) Vol. 60, 34, p. 8492-8500 : ill. https://pubs.acs.org/doi/10.1021/jf3021877