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
Ordered Structures in Polycarbonate Studied by Infrared and Raman Spectroscopy, Wide-Angle X-ray Scattering, and Differential Scanning Calorimetry
✍ Scribed by Dybal, J.; Schmidt, P.; Baldrian, J.; Kratochvíl, J.
- Book ID
- 120424136
- Publisher
- American Chemical Society
- Year
- 1998
- Tongue
- English
- Weight
- 151 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0024-9297
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