GELATINIZATION AND IN VITRO DIGESTIBILITY OF STARCH IN BAKED PRODUCTS
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1783-1784
- https://doi.org/10.1111/j.1365-2621.1980.tb07613.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- GELATINIZATION OF STARCH IN BAKED PRODUCTSJournal of Food Science, 1980
- Application of Differential Scanning Calorimetry to Starch Gelatinization. II. Effect of Heating Rate and Moisture LevelStarch ‐ Stärke, 1979
- Enzymic Digestibility of Modified StarchesStarch ‐ Stärke, 1979
- A Study on the in vitro Digestibility of Hydroxypropyl Starches by PancreatinStarch ‐ Stärke, 1971
- The Isolation of Cereal Starches in the LaboratoryStarch ‐ Stärke, 1966