Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. II. Functional Properties and Baking Potential
- 1 January 1982
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 34 (3) , 76-81
- https://doi.org/10.1002/star.19820340303
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. I. Physico‐Chemical PropertiesStarch ‐ Stärke, 1982
- High-ratio yellow cake. The starch cake as a model system for response to chlorineJournal of the Science of Food and Agriculture, 1975