Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase-Reference-Cited by-同舟云学术

Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase

Published:2004-11 Issue:1 Volume:65 Page:89-94
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gujral Hardeep Singh,Haros Monica,Rosell Cristina M.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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4. Differential scanning calorimetry, water activity, and moisture contents in crumb center and near-crust zones of bread during storage;Czuchajowska;Cereal Chemistry,1989

5. Effect of low molecular weight dextrins on gelatinization and retrogradation of starch;Duran;European Food Research and Technology,2001

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