Staling of bread
Role of amylose and amylopectin and influence of starch-degrading enzymes
dc.contributor.author
Hug-Iten, S.
dc.contributor.author
Escher, F.
dc.contributor.author
Conde-Petit, B.
dc.date.accessioned
2017-06-10T05:16:59Z
dc.date.available
2017-06-10T05:16:59Z
dc.date.issued
2003-11
dc.identifier.issn
0009-0352
dc.identifier.issn
1943-3638
dc.identifier.other
10.1094/CCHEM.2003.80.6.654
dc.identifier.uri
http://hdl.handle.net/20.500.11850/53156
dc.language.iso
en
dc.publisher
American Association of Cereal Chemists
dc.title
Staling of bread
dc.type
Journal Article
ethz.title.subtitle
Role of amylose and amylopectin and influence of starch-degrading enzymes
ethz.journal.title
Cereal chemistry
ethz.journal.volume
80
ethz.journal.issue
6
ethz.journal.abbreviated
Cereal chem.
ethz.pages.start
654
ethz.pages.end
661
ethz.identifier.wos
ethz.identifier.nebis
000035161
ethz.publication.place
St.Paul, MN
ethz.publication.status
published
ethz.date.deposited
2017-06-10T05:18:42Z
ethz.source
ECIT
ethz.identifier.importid
imp59364f8d2099587962
ethz.ecitpid
pub:86149
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-18T08:08:29Z
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2017-07-18T08:08:29Z
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Journal Article [132298]