A differential scanning calorimetry study of wheat grain cooking

International Journal of Food Science and Technology

Volumn 32, Issue 6, 1997, Pages 473-486

  Stapley, Andrew G F ^a   Gladden, Lynn F ^b   Fryer, Peter J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Boiling; Specific heat capacity; Starch gelatinization; Steaming

Indexed keywords

TRITICUM AESTIVUM;

EID: 22044445734     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb02121.x     Document Type: Article

References (25)

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