A KINETIC-STUDY OF BREAD STALING BY DIFFERENTIAL SCANNING CALORIMETRY AND COMPRESSIBILITY MEASUREMENTS - THE EFFECT OF DIFFERENT GRISTS

被引：29

作者：

RUSSELL, PL

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1983年 / 1卷 / 04期

关键词：

D O I：

10.1016/S0733-5210(83)80016-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：285 / 296

页数：12

共 32 条

[1] Granulation, Phase Change, and Microstructure - Kinetics of Phase Change. III [J].

Avrami, M .

JOURNAL OF CHEMICAL PHYSICS, 1941, 9 (02) :177-184

[2] Kinetics of phase change I - General theory [J].

Avrami, M .

JOURNAL OF CHEMICAL PHYSICS, 1939, 7 (12) :1103-1112

[3]

Avrami M., 1940, J CHEM PHYS, V8, P212, DOI [DOI 10.1063/1.1750631, 10.1063/1.1750631]

[4] EFFECT OF LOAF SPECIFIC VOLUME ON RATE AND EXTENT OF STALING IN BREAD [J].

AXFORD, DWE ;

COLWELL, KH ;

CORNFORD, SJ ;

ELTON, GAH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (02) :95-&

[5]

AXFORD DWE, 1967, CHEM IND, V18, P467

[6]

BECHTEL WG, 1954, CEREAL CHEM, V31, P182

[7] EFFECT OF STORAGE TEMPERATURE ON AGEING OF CONCENTRATED WHEAT STARCH GELS [J].

COLWELL, KH ;

AXFORD, DWE ;

CHAMBERLAIN, N ;

ELTON, GAH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (09) :550-+

[8]

CORNFORD S J, 1950, Research, V3, P558

[9]

CORNFORD SJ, 1964, CEREAL CHEM, V41, P216

[10]

FARRAND EA, 1964, CEREAL CHEM, V41, P98

← 1 2 3 4 →