Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements

Nahrung - Food

Volumn 40, Issue 4, 1996, Pages 209-212

  Sebecic Bl ^a   Sebecic B ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b INA Industrija Nafte d d   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 0042051190     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19960400410     Document Type: Article

References (15)

1. ŠEBEČIĆ, BL., and B. ŠEBEČIĆ, Nahrung 39 (1995) 106-116.
2. BECHTEL, D. B., I. ZAYAS, L. KALEIKAN and Y. POMERANZ, Cereal Chem. 67 (1990) 59-63.
3. ŠEBEČIĆ, BL., and B. ŠEBEČIĆ, Nahrung 39 (1995) 117-123.
4. MATHEWSON, P. R., and Y. POMERANZ, J. Food Sci. 43 (1978) 60-73.
5. MOMIROVIĆ-ČULJAT, J., Acta Pharm. Jug. 20 (1970) 103-112.
6. BALINT, L., and J. MOMIROVIĆ-ČULJAT, J. Bull. Sci. Sect. A (Yugoslavia), No. 10-12 (1976) 218-219.
7. ŠEBEČIĆ, BL., J. Food Sci. 54 (1989) 610-617.
8. [81 BATHGATE, G. V., and G. H. PALMER, Starch/Stärke 24 (1972) 336-339.
9. KULP, K., Cereal Chem. 50 (1973) 666-679.
10. BUTTROSE, M. S., J. Biol. Sci. 16 (1963) 305-317.
11. BANKS, W., and C. T. GREENWOOD, Starch and its Components, Edinburg University Press, Edinburg 1975.
12. SPIEGEL, M. R., and R. W. BOXER, Schaum's Outline of Theory and Problem of Statistics in SI Units, p. 47. Shaum's Outline Series in Science, McGraw-Hill Book Company, UK, 1972.
13. EVERS, A. D., Starch/Stärke 25 (1973) 42-45.
14. LELIEVRE, J., Starch/Stärke 27 (1975) 2-3.
15. KARLSSON, R., R. OLERED and A.-C. ELIASSON, Starch/Stärke 35 (1983) 335-340.