Carbohydrates: Starch**This chapter is based on a condensed, updated, and modified version of unpublished lectures presented by the late T. J. Schoch. The material in those lectures was published in part by Schoch in 1952 and 1961, by Schoch and Elder in 1955, and by Kite et al. in 1963 (reproduced by permission of Corn Products Co., Argo, Illinois).
- 1 January 1985
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- GELATINIZATION OF STARCH IN BAKED PRODUCTSJournal of Food Science, 1980
- Gelatinisation of starch and wheat flour starch—A reviewFood Chemistry, 1978
- ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIERJournal of Food Science, 1977
- Scanning Electron Microscopy in Food Science and TechnologyPublished by Elsevier ,1976
- Modified starches for the food industryJournal of Agricultural and Food Chemistry, 1970
- Funktionelle Eigenschaften von LebensmittelstärkenStarch ‐ Stärke, 1963