The effect of added sugars on the retrogradation of wheat starch gels by X-ray diffraction
- 31 May 1991
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 5 (1-2) , 151-153
- https://doi.org/10.1016/s0268-005x(09)80302-0
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The effect of concentration and botanical source on the gelation and retrogradation of starchJournal of the Science of Food and Agriculture, 1987
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- Gelation of amyloseCarbohydrate Research, 1985
- Some recent observations on the retrogradation of amyloseCarbohydrate Polymers, 1984
- A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of different gristsJournal of Cereal Science, 1983