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Staling and Starch Retrogradation in Speciality Bread
Jeanette Purhagen
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Thesis
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Doctoral Thesis (compilation)
4
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Dive into the research topics of 'Staling and Starch Retrogradation in Speciality Bread'. Together they form a unique fingerprint.
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Food Science
Bread
100%
Starch Retrogradation
100%
Baking
84%
Barley
30%
Flour
15%
Recipes
15%
Wheat Flour
15%
Food
7%
Diet
7%
Wheat
7%
Rye
7%
Oat
7%
Differential Scanning Calorimetry
7%
Dough
7%