1. Starch properties and functionalities;Collado,2003
2. Principal changes in starch during food processing;Daniel,1985
3. Utilization of thermal properties for understanding baking and salting processes;Eliasson,2003
4. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches;Fredriksson;Carbohydrate Polymers,1998
5. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM;Gonera;Starch/Starke,2002