Structural Properties of Starch in Bread and Bread Model Systems: Influence of an Antistaling α‐Amylase
- 16 July 2001
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 78 (4), 421-428
- https://doi.org/10.1094/cchem.2001.78.4.421
Abstract
No abstract availableKeywords
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