Fractionation and Reconstitution Experiments Provide Insight into the Role of Starch Gelatinization and Pasting Properties in Pasta Quality

✍ Scribed by Delcour, J. A.; Vansteelandt, J.; Hythier, M.-C.; Abécassis, J.

• Book ID: 120393946
• Publisher: American Chemical Society
• Year: 2000
• Tongue: English
• Weight: 50 KB
• Volume: 48
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf991052e