Effect of modified oat starch and protein on batter properties and quality of cake

Cereal Chemistry

Volumn 86, Issue 6, 2009, Pages 685-691

  Mirmoghtadaie, Leila ^a   Kadivar, Mahdi ^a   Shahedi, Mohammad ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ACETYLATION; EMULSIFICATION; GELATION; STARCH; VISCOSITY;

ACETYLATED STARCH; BATTER VISCOSITIES; CROSS LINKING; DEAMIDATED; DEAMIDATION; GELATINIZATION TEMPERATURE; OAT STARCHES; SUCCINYLATION; SWELLING POWER; SYNAERESIS;

PROTEINS;

EID: 73449093208     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-6-0685     Document Type: Article

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