GELATINIZATION OF STARCH IN BAKED PRODUCTS

被引：57

作者：

LINEBACK, DR

WONGSRIKASEM, E

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb03873.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：71 / 74

页数：4

共 17 条

[1]

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[2]

DERBY RI, 1975, CEREAL CHEM, V52, P702

[3]

FELLERS DA, 1969, FOOD TECHNOL-CHICAGO, V23, P162

[4]

GOERING KJ, 1974, CEREAL CHEM, V51, P764

[5]

HOSENEY RC, 1977, CEREAL FOOD WORLD, V22, P56

[6]

HOSENEY RC, 1978, BAKERS DIG, V52, P11

[7]

MEDCALF D G, 1968, Baker's Digest, V42, P48

[8]

Medcalf D. G., 1968, Cereal Science Today, V13, P382

[9]

MILLER BYRON S., 1965, FOOD TECHNOL, V19, P208

ROCKLAND, LB ;

JONES, FT ;

HAHN, DM .