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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

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  • Additional Information
    • Publication Information:
      Elsevier BV
    • Publication Date:
      2021
    • Collection:
      ScienceDirect (Elsevier - Open Access Articles via Crossref)
    • Accession Number:
      10.1016/j.foodchem.2021.129478
    • Online Access:
      http://dx.doi.org/10.1016/j.foodchem.2021.129478
      https://api.elsevier.com/content/article/PII:S0308814621004842?httpAccept=text/xml
      https://api.elsevier.com/content/article/PII:S0308814621004842?httpAccept=text/plain
    • Rights:
      https://www.elsevier.com/tdm/userlicense/1.0/ ; http://creativecommons.org/licenses/by-nc-nd/4.0/
    • Accession Number:
      edsbas.C6F9B272