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A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of different grists

โœ Scribed by Russell, Peter L.

Book ID
123500325
Publisher
Elsevier Science
Year
1983
Tongue
English
Weight
698 KB
Volume
1
Category
Article
ISSN
0733-5210

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Comparison of fourier transform mid infr
Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread
โœ R H Wilson; B J Goodfellow; P S Belton; B G Osborne; G Oliver; P L Russell ๐Ÿ“‚ Article ๐Ÿ“… 1991 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 575 KB

The staling of bread has previously been studied by differential scanning calorimetry and by simple rheological measurements. In this collaborative study, two spectroscopic techniques (Fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy) have been used in addition