Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging von Amigo, José Manuel, Olmo, Arantxa del, Engelsen, Merete Møller, Lundkvist, Henrik, Engelsen, Søren Balling

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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience von Amigo, José Manuel, del Olmo Alvarez, Arantxa, Engelsen, Merete Møller, Lundkvist, Henrik, Engelsen, Søren Balling

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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics von Amigo, José Manuel, del Olmo, Arantxa, Engelsen, Merete Møller, Lundkvist, Henrik, Engelsen, Søren Balling

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Tocopherol and Tocotrienol Content in Commercial Wheat Mill Streams von Engelsen, Merete Moller, Hansen, Ase

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Process for preparing a baked product with anti-staling amylase and peptidase von Engelsen, Merete Moller, Lundkvist, Henrik, Lynglev, Gitte Budolfsen, Ostergaard, Peter Rahbek

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Process for Preparing A Baked Product with Anti-Staling Amylase and Peptidase von OSTERGAARD PETER RAHBEK, MOLLER ENGELSEN MERETE, LUNDKVIST HENRIK, LYNGLEV GITTE BUDOLFSEN

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Process for Preparing a Baked Product with Anti-Staling Amylase and Peptidase von Lundkvist, Henrik, Lynglev, Gitte Budolfsen, Engelsen, Merete Møller, Ostergaard, Peter Rahbek

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Anvendelse af GH5-xylanase og GH8-, GH10- eller GH11-xylanase i dej, dej- og bagesammensætning, som omfatter disse xylanaser von ENGELSEN, Merete Moeller, BECKER, Fiona, KROGH, Kristian Bertel Roemer M

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Fremgangsmåder til fremstilling af GH8-xylanasevarianter von FRIIS, Esben, Peter, MOELLER ENGELSEN, Merete, LUNDKVIST, Henrik, TOSCANO, Miguel, Duarte, Beier, Lars, Sune Sauer LOBEDANZ

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