Oxidative stability of whole wheat bread during storage: Innovative baking technologies: new starches, functional bread and cereal products

Oxidative stability of whole wheat bread during storage: Innovative baking technologies: new starches, functional bread and cereal products

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Veröffentlicht in:Food science & technology 2011, Vol.44 (3), p.637-642
Hauptverfasser: JENSEN, Sidsel, OESTDAL, Henrik, CLAUSEN, Morten R, ANDERSEN, Mogens L, SKIBSTED, Leif H
Format: Artikel
Sprache:eng
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Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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creator JENSEN, Sidsel
OESTDAL, Henrik
CLAUSEN, Morten R
ANDERSEN, Mogens L
SKIBSTED, Leif H
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ispartof Food science & technology, 2011, Vol.44 (3), p.637-642
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1096-1127
language eng
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source Access via ScienceDirect (Elsevier)
subjects Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
title Oxidative stability of whole wheat bread during storage: Innovative baking technologies: new starches, functional bread and cereal products
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