Production and Measurement of Starch Damage in Flour. Part 3. Effect of Type of Damage on Baking Performance
- 1 January 1984
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 36 (11) , 390-392
- https://doi.org/10.1002/star.19840361105
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Production and Measurement of Starch Damage in Flour. Part 2. Damage Produced by Unconventional MethodsStarch ‐ Stärke, 1984
- Production and Measurement of Starch Damage in Flour. Part 1. Damage due to Rollermilling of SemolinaStarch ‐ Stärke, 1984
- The rapid non-enzymic determination of damaged starch in flourJournal of the Science of Food and Agriculture, 1980
- The water absorption of wheat flour: Relative effects of protein and starchJournal of the Science of Food and Agriculture, 1959