Starch structure and bread quality
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/GT8M4257005V32L0.pdf
Reference120 articles.
1. Carbohydrates in Food,1996
2. Baked Goods Freshness;Hebeda,1996
3. Starch granule-associated proteins and polypeptides: a review;Baldwin;Starch/Stärke,2001
4. Starch granules: structure and biosynthesis;Buleon;Int. J. Biol. Macromol.,1998
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3. Technology of Baked Goods;Handbook on Sourdough Biotechnology;2012-10-29
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