Influence of starch, gluten proteins and extraction rate on bread and pasta quality-Reference-Cited by-同舟云学术

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Influence of starch, gluten proteins and extraction rate on bread and pasta quality

Published:1993-01 Issue:2-3 Volume:21 Page:169-175
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Sahlström Stefan,Mosleth Ellen,Bævre Anne Birgit,Gloria Hugo,Fayard Gilles

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference25 articles.

1. Official Methods of Analysis;AOAC,1984

2. Official Methods of Analysis;AOAC,1990

3. Durum Chemistry and Technology;Cubbada,1988

4. Porentabelle;Dallmann,1958

5. Differential scanning calorimetry studies on wheat starch—gluten mixtures

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