Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating

European Food Research and Technology

Volumn 209, Issue 1, 1999, Pages 68-71

  Sumnu G ^a   Ndife, M K ^b   Bayindirli, L ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Differential scanning calorimetry; Gelatinization; Microwave heating; Starch

Indexed keywords

EID: 3242715468     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050459     Document Type: Article

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