Interrelations of Starch and Fungal α-Amylase in Breadmaking
- 1 January 1983
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 35 (12) , 419-426
- https://doi.org/10.1002/star.19830351205
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Oat Starch: Some Recent DevelopmentsStarch ‐ Stärke, 1979
- The maltose figure of flour as affected by additions of malt and fungal amylaseJournal of the Science of Food and Agriculture, 1967
- Effect of a Lyotropic Ion Series on the Pasting Characteristics of Wheat and Corn StarchesStarch ‐ Stärke, 1966
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956
- The Separation and Quantitative Estimation of Amylose and Amylopectin in Potato StarchJournal of the American Chemical Society, 1943
- The evaluation of malt products for use in the breadmaking industryJournal of the Society of Chemical Industry, 1941