A Study of the Kinetics of Retrogradation in a Starch‐based Dough made from Dehydrated Yam (Dioscorea rotundata L. Poir)

Starch ‐ Stärke

Volumn 25, Issue 8, 1973, Pages 276-280

  Brennan, J G ^a   Sodah Ayernor G ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84984054623     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.19730250807     Document Type: Article

References (14)

1. Properties of starches of some West African yams
2. Studies on the Starches of Dioscorea. D.alata, eatable and D.cinnamomifolia, non eatable
3. Effect of loaf specific volume on the rate and extent of staling in bread
4. Kinetic study of the retrogradation of gelatinised starch
5. SOME EXPERIENCES WITH THE GENERAL FOODS TEXTUROMETER