Effect of baking method on some characteristics of starch in pound cake crumbs

Journal of the Science of Food and Agriculture

Volumn 88, Issue 2, 2008, Pages 207-213

  Sánchez Pardo, María E ^a,c   Ortiz Moreno, Alicia ^a   Mora Escobedo, Rosalva ^a   Bello Pérez, Arturo ^a   Yee Madeira, Hernani ^a   Ramos López, Gonzalo ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b Centro de Investigatión en Ciencia Aplicada y Tecnología Avanzada IPN   (Mexico)

^c Edificio 9 UP ^*  (Mexico)

Author keywords

Gelatinisation; Microwaves; Pound cake; Resistant starch; Starch

Indexed keywords

EID: 38349179248     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3073     Document Type: Article

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