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	1.	Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics. [electronic resource] by Amigo, José Manuel Del Olmo, Arantxa Engelsen, Merete Møller Lundkvist, Henrik Engelsen, Søren Balling Producer: 20190911 In: Food chemistry vol. 297 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience. [electronic resource] by Amigo, José Manuel Del Olmo Alvarez, Arantxa Engelsen, Merete Møller Lundkvist, Henrik Engelsen, Søren Balling Producer: 20170117 In: Food chemistry vol. 208 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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