✦ LIBER ✦

Starch Gelatinization in Chemically Leavened Bread Baking

✍ Scribed by B. ZANONI; D. SMALDONE; A. SCHIRALDI

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Starch Gelatinization Kinetics in Bread

✍ D. Fessas; A. Schiraldi 📂 Article 📅 2000 🏛 Springer Netherlands 🌐 English ⚖ 159 KB

GELATINIZATION OF STARCH IN BAKED PRODUC

✍ D. R. LINEBACK; E. WONGSRIKASEM 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 653 KB

GELATINIZATION AND IN VITRO DIGESTIBILIT

✍ MICHAEL WOOTTON; MUHAMMAD ANWAR CHAUDHRY 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 275 KB

Resistant starch formation in bread as i

✍ Helena Liljeberg; Anna Åkerberg; Inger Björck 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 757 KB

A Study on Degree of Starch Gelatinizati

✍ Ozge Sakiyan; Gulum Sumnu; Serpil Sahin; Venkatesh Meda; Hamit Koksel; Peter Cha 📂 Article 📅 2009 🏛 Springer-Verlag 🌐 English ⚖ 243 KB

The bread baking quality of six wheat st

✍ Amjad B. Soulaka; William R. Morrison 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 605 KB