Evaluation of the degree of gelatinization of starchy products by water holding capacity

Starch/Staerke

Volumn 50, Issue 2-3, 1998, Pages 64-67

  Pinnavaia, G ^a   Pizzirani, S ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0043053039     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1521-379X(199803)50:2/3<64::AID-STAR64>3.0.CO;2-8     Document Type: Review

References (8)

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3. Hamm, R.: Recent Adv. Food Sci. 31 (1963), 201.
4. Labuza, T.P., and G. C. Busk: J. Food Sci. 44 (1979), 1379-1385.
5. Lerici, C. R., G. Pinnavaia, M. Piva, and M. Dalla Rosa: La Rivista della Societa' Italiana di Scienza dell' Alimentazione 11 (1982), 45.
6. Piva, M., G. Pinnavaia, and C. R. Lend: In "Proprieta' funzionali delle proteine", C.N.R. (1981), 107.
7. Chan, W. C., and R. T. Toledo: J. Food. Sci. 41 (1976), 301.
8. Pinnavaia, G., C. R. Lerici, and P. Moscatti: Tecnica Molitoria 10 (1984), 725-732.