Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter-Reference-Cited by-同舟云学术

Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter

Published:2003-01 Issue:4 Volume:36 Page:357-363
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ribotta Pablo D,León Alberto E,Añón Marı́a Cristina

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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4. Biliaderis, C. (1990). Thermal analysis of food carbohydrates. In Alexander, R., & Zobel, H. (Eds.), Developments in carbohydrate chemistry (pp. 168–220). New York.

5. Yeast performance in frozen doughs and Strategies for improvement;Casey,1995

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