Effect of Modified Wheat Starches on the Textural Properties of Baked Products, such as Cookies-Reference-Cited by-同舟云学术

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Effect of Modified Wheat Starches on the Textural Properties of Baked Products, such as Cookies

Published:2008 Issue:5 Volume:55 Page:224-232
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:ja
Short-container-title:J. Food Sci. Technol. Res.

Author:

Higo Atsuko,Wada Yoshiko

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference24 articles.

1. 1) 和田淑子,霜田有花,肥後温子,小麦粉焼成品の材料配合と糊化状態が吸湿後のテクスチャー変化に及ぼす影響,家政誌,50,19-27(1999).

2. Changes in Breaking Properties of Commercial Confectionery with moisture absorption and their Factors.

3. Features of Microwave Heating on Breaking Properties of Confectionery in Low Moisture

4. Effect of Moisture and Temperature on the Textural Properties of Commercial Confectionery

5. 5) ホーネンコーポレーション,加工デンプンのアミログラフ(2004).

Cited by 3 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

1. Effects of Heating with Multifunctional Microwave Ovens on the Textural Properties of White Bread;Nippon Shokuhin Kagaku Kogaku Kaishi;2011

2. Analysis of water layers and the extent of gelatinization for commercial starch products;Journal of Food Engineering;2010-09

3. Comparison of Breaking Properties of Products Baked with Rice Powders, Wheat Powders and their Starches;Nippon Shokuhin Kagaku Kogaku Kaishi;2009

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