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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
José Manuel Amigo, Arantxa del Olmo, Merete Møller Engelsen, Henrik Lundkvist and Søren Balling Engelsen Food Chemistry 297 124946 (2019) https://doi.org/10.1016/j.foodchem.2019.06.013
Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage
Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling
Majdi Al-Mahsaneh, Mohannad Aljarrah, Taha Rababah and Muhammad Alu’datt Journal of Food Quality 2018 1 (2018) https://doi.org/10.1155/2018/8252570
A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods
Using Visible and Near-Infrared Reflectance Spectroscopy and Differential Scanning Calorimetry to Study Starch, Protein, and Temperature Effects on Bread Staling