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Journal of the Science of Food and Agriculture

Volumn 81, Issue 4, 2001, Pages 429-435

Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho azedo)

(5) Bertolini, Andréa C a Mestres, Christian a Lourdin, Denis a Valle, Guy Della a Colonna, Paul a,b

a CIRAD (France)

b CEMAGREF (France)

Author keywords

Baking; Expansion; Polvilho azedo; Rheological properties; Sour cassava starch; Thermomechanical properties

Indexed keywords

BAKING; CASSAVA; DOUGH; FOOD PROCESSING; FOOD STORAGE; MECHANICAL PROPERTY; STARCH; WATER VAPOR;

EID: 0035097358 PISSN: 00225142 EISSN: None Source Type: Journal
DOI: 10.1002/1097-0010(200103)81:4<429::AID-JSFA833>3.0.CO;2-2 Document Type: Article

Times cited : (28)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.