The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule
- 1 January 1977
- journal article
- aufsatz
- Published by Wiley in Starch ‐ Stärke
- Vol. 29 (3) , 91-95
- https://doi.org/10.1002/star.19770290304
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- High-ratio yellow cake. The starch cake as a model system for response to chlorineJournal of the Science of Food and Agriculture, 1975
- Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch GranulesStarch ‐ Stärke, 1973
- Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°CStarch ‐ Stärke, 1971
- The paste viscosities of wheat starch and flour-water mixtures on cooking. I.—An intercomparison of the Hagberg Falling Number, Brabender Amylograph and α-Amylase Activities of Australian and English FloursJournal of the Science of Food and Agriculture, 1966