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2004•European Food Research and TechnologyRequires access

The staling of bread: an X-ray diffraction study

Pablo Daniel Ribotta, Silvia Lucía Cuffini, Alberto E. León, Marı́a Cristina Añón

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Key concepts: Amylopectin, Crystallinity, Retrogradation (starch), Starch, Food science, Chemistry, Materials science, Amylose

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