Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems
Author:
Affiliation:
1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC); UNC-CONICET; Córdoba Argentina
2. Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA); UNC; Córdoba Argentina
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference36 articles.
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2. Effect of damaged starch on the rheological properties of wheat starch suspensions;Barrera;J Food Eng,2013
3. Effect of damaged starch on starch thermal behavior;Barrera;J Int Starch,2012
4. Properties of damaged starch granules II. Crystallitinty, molecular order and gelatinization of ball-milled starches;Morrison;J Cereal Sci,1994
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