Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits-Reference-Cited by-同舟云学术

Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits

Published:2012-07 Issue:4 Volume:89 Page:205-210
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Conforti Paula A.¹²,Yamul Diego K.²,Lupano Cecilia E.²³

Affiliation:

1. Facultad de Ciencias Agrarias y Forestales, UNLP, 60 y 116, 1900 – La Plata, Argentina.

2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata CONICET, 47 y 116, 1900 – La Plata, Argentina.

3. Corresponding author. Phone: +54 221 425 4853. Fax: +54 221 425 4853.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

2. FACTORS AFFECTING FRACTURE PROPERTIES OF SHORT-DOUGH BISCUITS

3. STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

4. Contribution of Major Ingredients during Baking of Biscuit Dough Systems

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