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