Structural changes of starch during baking and staling of rye bread

statement of authorship
Anna Mihhalevski, Ivo Heinmaa, Rainer Traksmaa, Tõnis Pehk, Arvo Mere, and Toomas Paalme
journal volume number month
Vol. 60, 34
year of publication
pages
p. 8492-8500 : ill
ISSN
0021-8561
notes
Bibliogr.: 47 ref
language
inglise
keyword
rye sourdough bread staling
starch retrogradation
amylose
amylopectin
XRD
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