The R??le of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule-Reference-Cited by-同舟云学术

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The R??le of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule

Published:1977 Issue:3 Volume:29 Page:91-95
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Cauvain S. P.,Gough B. M.,Whitehouse M. E.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference15 articles.

1. and : in Starch and its components, 5. Edinburgh University Press, Edinburgh 1975.

2. High-ratio yellow cake. The starch cake as a model system for response to chlorine

3. and : Flour Milling and Baking Research Association, unpublished results.

4. Association of Official Analytical Chemists: in “Official Methods of Analysis, 11th ed.”, 214. Washington (USA) 1970.

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