Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch-Degrading Enzymes
Author:
Affiliation:
1. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), CH-8092 Zurich, Switzerland.
2. Corresponding author. Phone: +41 1 632 37 31. Fax: +41 1 632 11 23. E-mail: beatrice.conde@ilw.agrl.ethz.ch.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference29 articles.
1. Conversion of the maltogenic α-amylase Novamyl into a CGTase
2. Enzymatic Characterisation of Novamyl®, a Thermostable α-Amylase
3. Complexation induced changes of rheological properties of starch systems at different moisture levels
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