Characteristics of french bread baked from wheat flours of reduced starch amylose content

Cereal Chemistry

Volumn 84, Issue 5, 2007, Pages 437-442

  Park, C S ^a   Baik, B K ^b  

^a National Institute of Crop Science   (South Korea)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; FOOD PRODUCTS; FOOD STORAGE; MOISTURE DETERMINATION; PROTEINS; STARCH;

AMYLOSE CONTENT; FRENCH BREAD; PROTEIN CONTENTS; SINGLE NULL; STARCH AMYLOSE; WAXY STARCHES; WAXY WHEAT FLOUR; WHEAT FLOURS; WILD TYPES; WILD-TYPE STARCH;

MOISTURE;

TRITICUM AESTIVUM;

EID: 35348967490     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-5-0437     Document Type: Article

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