Influence of flour, bacterial starter and breadmaking stages on total starch, sugars and low-molecular-weight dextrins;Influencia de la harina, del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total, azúcares y dextrinas de bajo peso molecular

Food Science and Technology International

Volumn 2, Issue 1, 1996, Pages 35-43

  Martinez Anaya M A ^a   Rouzaud, O ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

breadmaking; dextrins; flour; starch; starters; sugars

Indexed keywords

EID: 0040898827     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329600200105     Document Type: Article

References (14)

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