Pasting properties of different wheat flour-hydrocolloid systems

This publication has 16 references indexed in Scilit:

• Stellenmarkt
  Physikalische Blätter, 1997
• Starch‐biopolymer interactions—a review
  Food Reviews International, 1997
• Effect of Hydrocolloids on Gelatinization and Structure Formation in Concentrated Waxy Maize and Wheat Starch Gels
  Starch ‐ Stärke, 1997
• Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco
  Food Science and Technology International, 1996
• Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs
  Journal of Food Science, 1996
• Emulsifiers in bread making
  Food Chemistry, 1995
• Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums
  Starch ‐ Stärke, 1994
• Viscoelastic properties of maize starch/hydrocolloid pastes and gels
  Food Hydrocolloids, 1991
• The rheology of starch/carrageenan systems
  Food Hydrocolloids, 1988
• Gelatinisation of starch and wheat flour starch—A review
  Food Chemistry, 1978