INVESTIGATIONS ON THE RETROGRADATION IN CONCENTRATED WHEAT-STARCH GELS .1. PREPARATION OF CONCENTRATED GELS, INFLUENCE OF THE STARCH CONCENTRATION AND CONDITIONS OF PREPARATION ON THE STARCH RETROGRADATION

被引：24

作者：

KRUSI, H

NEUKOM, H

机构：

来源：

STARKE | 1984年 / 36卷 / 02期

关键词：

D O I：

10.1002/star.19840360203

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：40 / 45

页数：6

共 30 条

[21]

McIver R. G., 1968, Journal of the Science of Food and Agriculture, V19, P560, DOI 10.1002/jsfa.2740191003

[22]

NEUKOM H, 1981, LEBENSM WISS TECHNOL, V14, P292

[23]

Richter M., 1968, LEIPZ VEB FACHB, V254, DOI [10.1002/star.19680200807, DOI 10.1002/STAR.19680200807]

[24]

ROEWE P, 1982, LEBENSM WISS TECHNOL, V15, P263

[25]

SCHOCH THOMAS J., 1965, BAKERS DIG, V39, P48

[26]

Sharples A., 1966, INTRO POLYM CRYSTALL

[27]

STROEBELE G, 1976, BROT GEBACK, V21, P76

[28]

WHISTLER RL, 1948, CEREAL CHEM, V25, P418

[29]

WYLER R, 1981, LEBENSM WISS TECHNOL, V14, P296

[30]

[No title captured]