A study of the baking process by differential scanning calorimetry
- 1 June 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (6) , 571-578
- https://doi.org/10.1002/jsfa.2740280616
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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- Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning CalorimetryStarch ‐ Stärke, 1971
- Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°CStarch ‐ Stärke, 1971