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European Food Research and Technology

Volumn 205, Issue 2, 1997, Pages 131-134

Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase

(3) León, Alberto a Durán, Encarna b De Barber, Carmen Benedito b

a UNIVERSIDAD NACIONAL DE CÓRDOBA (Argentina)

b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC (Spain)

Author keywords

Amylase; Amylopectin retrogradation; Dextrins; Firming; Wheat starch gels

Indexed keywords

EID: 53249119188 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: None Document Type: Article

Times cited : (10)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.