Articles citing this article

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Cited article:

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)

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)

A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods

D. Cozzolino, S. Degner and J. Eglinton
Foods 3 (4) 605 (2014)

Using Visible and Near-Infrared Reflectance Spectroscopy and Differential Scanning Calorimetry to Study Starch, Protein, and Temperature Effects on Bread Staling

Feng Xie, Floyd E. Dowell and Xiuzhi S. Sun
Cereal Chemistry Journal 81 (2) 249 (2004)

Comparison of Near-Infrared Reflectance Spectroscopy and Texture Analyzer for Measuring Wheat Bread Changes in Storage

Feng Xie, Floyd E. Dowell and Xiuzhi S. Sun
Cereal Chemistry Journal 80 (1) 25 (2003)