Influence of Monoglycerides of Different Chain Lengths on Texture and Flavor of Breads Made with Waxy Cornstarch
- 1 January 1990
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 42 (2) , 53-56
- https://doi.org/10.1002/star.19900420207
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Interaction of amylopectin with monoglycerides in model systemsJournal of Oil & Fat Industries, 1986
- Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in breadInternational Journal of Food Science & Technology, 1970