Influence of the heating rate on the pasting properties of various flours

Starch/Staerke

Volumn 57, Issue 11, 2005, Pages 564-572

  Mariotti, Manuela ^a   Zardi, Marta ^a   Lucisano, Mara ^a   Pagani, Maria Ambrogina ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Alpha amylase activity; Heating rate; Light microscopy; Pasting properties; Viscoamylograph

Indexed keywords

ENZYME INHIBITION; OPTICAL MICROSCOPY; SILVER COMPOUNDS; STARCH; VISCOSITY MEASUREMENT;

ALPHA-AMYLASE ACTIVITY; HEATING RATES; PASTING PROPERTIES; VISCOAMYLOGRAPH;

MICROWAVE HEATING;

TRITICUM AESTIVUM;

EID: 27944487899     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200500425     Document Type: Article

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