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European Food Research and Technology

Volumn 225, Issue 1, 2007, Pages 1-7

Influence of damaged starch on cookie and bread-making quality

(4) Barrera, Gabriela N a Pérez, Gabriela T b,c Ribotta, Pablo D a,b,c León, Alberto E a,b,c

a Centro de Excelencia en Productos y Procesos de Cordoba (Argentina)

b UNIVERSIDAD NACIONAL DE CÓRDOBA (Argentina)

c Consejo Nacional de Investigaciones Científicas y Tecnológicas ^* (Argentina)

Author keywords

Bread; Cookie; Damaged starch; Triticale; Wheat

Indexed keywords

CROPS; PROTEINS; STARCH;

COOKIE; DAMAGED STARCH; GRAIN MILLING; PHYSICOCHEMICAL FLOUR TESTS;

FOOD PROCESSING;

FOOD; PROTEINS; STARCH; WHEAT;

TRITICOSECALE; TRITICUM AESTIVUM;

EID: 33947383756 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0374-1 Document Type: Article

Times cited : (128)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.