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Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural Networks

โœ Scribed by G.M. Ganjyal; M.A. Hanna; D.D. Jones

Book ID
108825176
Publisher
Institute of Food Technologists
Year
2003
Tongue
English
Weight
137 KB
Volume
68
Category
Article
ISSN
0022-1147

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Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with signiยฎcantly (P `0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g k