Starch Gelatinization in Chemically Leavened Bread Baking
- 1 November 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (6) , 1702-1706
- https://doi.org/10.1111/j.1365-2621.1991.tb08675.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Starch Crystal Transformations and Their Industrial ImportanceStarch ‐ Stärke, 1988
- Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starchJournal of Agricultural and Food Chemistry, 1986
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- STUDIES ON THE GELATINIZATION RATE OF RICE AND POTATO STARCHESJournal of Food Science, 1979
- A study of the baking process by differential scanning calorimetryJournal of the Science of Food and Agriculture, 1977