Water dynamics in white bread and starch gels as affected by water and gluten content-Reference-Cited by-同舟云学术

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Water dynamics in white bread and starch gels as affected by water and gluten content

Published:2004-05 Issue:3 Volume:37 Page:377-384
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Wang Xin,Choi Sung-Gil,Kerr William L.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. AOAC, (1995). AOAC, method 926.04, Association of Official Analytical Chemists.

2. Breadmaking studied by light and transmission electron microscopy;Bechtel;Cereal Chemistry,1978

3. Can nuclear magnetic resonance give useful information about the state of water in foodstuffs?;Belton;Comments Agriculture and Food Chemistry,1990

4. Studies of water binding by differential thermal analysis. 1. Dough studies using the boiling mode;Bushuk;Cereal Chemistry,1977

5. Studies of water binding by differential thermal analysis. 2. Dough studies using the melting mode;Bushuk;Cereal Chemistry,1977

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