Physicochemical properties of commercial semi-sweet biscuit

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1029-1038

  Mamat, Hasmadi ^a   Abu Hardan, Madian O ^b   Hill, Sandra E ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Differential scanning calorimetry; Polarised microscopy; Semi sweet biscuit; Starch; Three point bend test; X ray diffraction

Indexed keywords

STARCH;

ARTICLE; BIREFRINGENCE; CRYSTALLIZATION; FLOUR; FOOD ANALYSIS; GELATINIZATION; MICROSCOPY; MORPHOLOGY; PHYSICAL CHEMISTRY; X RAY;

TRITICUM AESTIVUM;

EID: 77949490138     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.043     Document Type: Article

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