A HYPOTHESIS FOR THE MORPHOLOGICAL-CHANGES WHICH OCCUR ON HEATING LENTICULAR WHEAT-STARCH IN WATER

[1] Banks W., 1975, STARCH ITS COMPONENT

[2] CHUNG FH, 1976, BAKERS DIGEST, V50, P42

[3] COLLISON R, 1961, STAERKE, V13, P9

[4] DERBY RI, 1975, CEREAL CHEM, V52, P702

[5] French D., 1972, J JPN SOC STARCH SCI, V19, P8, DOI [10.5458/jag1972.19.8, DOI 10.5458/JAG1972.19.8]

[6] HILL RD, 1973, STARKE, V25, P367, DOI 10.1002/star.19730251104

[7] HOSENEY RC, 1977, CEREAL FOOD WORLD, V22, P56

[8] HOSENEY RC, 1978, BAKERS DIG, V52, P11

[9] Khoo U., 1975, Bakers' Digest, V49, P24

[10] MILLER BS, 1973, CEREAL CHEM, V50, P271

[1] Banks W., 1975, STARCH ITS COMPONENT

[2] CHUNG FH, 1976, BAKERS DIGEST, V50, P42

[3] COLLISON R, 1961, STAERKE, V13, P9

[4] DERBY RI, 1975, CEREAL CHEM, V52, P702

[5] French D., 1972, J JPN SOC STARCH SCI, V19, P8, DOI [10.5458/jag1972.19.8, DOI 10.5458/JAG1972.19.8]

[6] HILL RD, 1973, STARKE, V25, P367, DOI 10.1002/star.19730251104

[7] HOSENEY RC, 1977, CEREAL FOOD WORLD, V22, P56

[8] HOSENEY RC, 1978, BAKERS DIG, V52, P11

[9] Khoo U., 1975, Bakers' Digest, V49, P24

[10] MILLER BS, 1973, CEREAL CHEM, V50, P271