The paste viscosities of wheat starch and flour-water mixtures on cooking. I.—An intercomparison of the Hagberg Falling Number, Brabender Amylograph and α-Amylase Activities of Australian and English Flours
- 1 May 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (5) , 198-201
- https://doi.org/10.1002/jsfa.2740170502
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Alpha-Amylase Activity of Varieties of English WheatNature, 1964
- Kaffircorn malting and brewing studies. IV.—The extraction and nature of the insoluble amylases of kaffircorn maltsJournal of the Science of Food and Agriculture, 1960