Wide angle X-ray scattering (WAXS) was used to follow the development of crystal size and strain during the staling of bread containing different additives. In this it was observed that one can classify the good anti-staling additives as gelatin, propylene glycol, maltodextrin and anti-staling enzym
β¦ LIBER β¦
Differential Scanning Calorimetry and X-Ray Photoelectron Spectroscopy Studies on Se100-xInx System
β Scribed by Saffarini, G.
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 101 KB
- Volume
- 179
- Category
- Article
- ISSN
- 0031-8965
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