Food polymers in cereal food design

Cereal Foods World

Volumn 44, Issue 6, 1999, Pages 423-424

  Shukla, T P ^a  

^a Food Res and Innov Entpr Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038931281     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Shukla, T. P., unpublished data, 1999.
2. Priestley, R. J. Moisture requirements for gelatinization of rice. Die Stark. 27(12):416, 1975.
3. Jeffrey G. A., and Lewis, L. Cooperative aspects of hydrogen bonding in carbohydrates. Carb. Res. 60:179, 1978.
4. Fennema, O. R. Chapter 2. In: Food Chemistry. Marcel Dekker, New York, 1996.
5. Slade, L., and Levine, H. Glass transition and water-food structure interactions. In: Advances in Food and Nutritional Research. vol. 38. Academic Press, New York, 1995.
6. Brent, J. L., Mulvaney, S. J., Cohen, C., and Bartsch, A. J. Thermomechanical glass transition of extruded cereal melts. J. Cereal Sci. 26:301, 1997.
7. Brent, J. L., Mulvaney, S. J., Cohen, C., and Bartsch, A. J. Viscoelastic properties of extruded cereal melts. J. Cereal Sci. 26:313, 1997.