Low Molecular Weight Soluble Starch and its Relationship with Sorghum Couscous Stickiness-Reference-Cited by-同舟云学术

Low Molecular Weight Soluble Starch and its Relationship with Sorghum Couscous Stickiness

Published:2000-03 Issue:2 Volume:31 Page:119-126
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Aboubacar A,Hamaker BR

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference17 articles.

1. Sorghum couscous: Quality considerations;Sidibe;In: «Proc. Int. Symp. Sorghum Grain Quality» (L.W. Rooney and D.S. Murty, eds), ICRISAT: Pantacheru, India,1982

2. The preparation of sorghum and millet couscous in West Africa;Galiba;Cereal Foods World,1987

3. Influence of raw material on couscous quality;Debbouz;Cereal Foods World,1994

4. Physicochemical properties of flours that relate to sorghum couscous quality;Aboubacar;Cereal Chemistry,1999

5. A mechanism of bread firming. II. Role of starch hydrolyzing enzymes;Martin;Cereal Chemistry,1991

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