Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread

Journal of Cereal Science

Volumn 24, Issue 1, 1996, Pages 33-45

  Keetels, C J A M ^a,b   Van Vliet, T ^a   Jurgens, A ^a,c   Walstra, P ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b DOMO Food Ingredients   (Netherlands)

^c TNO   (Netherlands)

Author keywords

Bread; Gels; Lipids; Starch

Indexed keywords

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0001866050     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0035     Document Type: Article

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