Author:
Berski Wiktor,Krystyjan Magdalena,Zięć Gabriela,Litwinek Dorota,Gambuś Halina
Subject
Biochemistry,Food Science
Reference30 articles.
1. Influence of trehalose, glucose, fructose and sucrose on gelatinization and retrogradation of corn and tapioca starch;Babić;Czech J. Food Sci.,2009
2. Wheat starch gelatinization in sugar solutions. II. Fructose, glucose, and sucrose: cake performance;Bean;Cereal Chem.,1978
3. Reologiczna charakterystyka układów trójskładnikowych: resztkowa mąka owsiana – sacharoza – woda;Berski;Acta Agrophysica,2014
4. Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation;Berski;J. Cereal Sci.,2014
5. Specific adsorption of starch oligosaccharides in the gel phase of starch granules;Brown;Carbohydr. Res.,1977
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献