The molecular state of gelatinized starch in surplus bread affects bread recycling potential

Year of publication

2021

Authors

Immonen, Mikko; Maina, Ndegwa; Coda, Rossana; Katina, Kati

Organizations and authors

University of Helsinki

Katina Kati

Immonen Mikko

Maina Ndegwa

Coda Rossana

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

LWT-Food Science and Technology

Parent publication name

LWT-Food Science and Technology

Volume

150

Article number

112071

ISSN

0023-6438

Publication forum

62813

Publication forum level

Open access

Open access in the publisher’s service

Yes

Open access of publication channel

Partially open publication channel

License of the publisher’s version

CC BY

Self-archived

Yes

License of the self-archived publication

CC BY

Other information

Fields of science

Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

United Kingdom

Internationality of the publisher

International

Language

English

International co-publication

Co-publication with a company

DOI

10.1016/j.lwt.2021.112071

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes