DAMAGED STARCH - QUANTITATIVE DETERMINATION IN FLOUR

被引：0
|
作者：
SANDSTEDT, RM
MATTERN, PJ
机构：
来源：
CEREAL CHEMISTRY | 1960年 / 37卷 / 03期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：379 / 390
页数：12
相关论文
共 50 条
  • [31] Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread
    Ma, Sen
    Li, Li
    Wang, Xiao-xi
    Zheng, Xue-ling
    Bian, Ke
    Bao, Qing-dan
    FOOD CHEMISTRY, 2016, 202 : 120 - 124
  • [32] Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour
    Saxena, DC
    Rao, PH
    SCIENCES DES ALIMENTS, 2000, 20 (06) : 591 - 602
  • [33] A METHOD FOR THE QUANTITATIVE DETERMINATION OF ALBUMINS AND GLOBULINS IN WHEAT FLOUR
    PENCE, JW
    WEINSTEIN, NE
    MECHAM, DK
    CEREAL CHEMISTRY, 1954, 31 (01) : 29 - 37
  • [34] Quantitative determination and localisation of thiol groups in wheat flour
    Antes, S
    Wieser, H
    WHEAT GLUTEN, 2000, (261): : 211 - 214
  • [35] QUANTITATIVE-DETERMINATION OF STARCH IN THE REACTION WITH IODINE
    MARCINIAK, H
    ACTA AGROBOTANICA, 1979, 32 (01) : 39 - 52
  • [36] CONTRIBUTION TO QUANTITATIVE DETERMINATION AND SEPARATION OF STARCH AND GLUCOSE
    SOCIC, H
    ANDREC, K
    STARKE, 1968, 20 (04): : 111 - &
  • [37] A new method for the quantitative determination of starch in paper
    Butti, Luca
    Becker, Andreas
    Glittenberg, Detlev
    Internationale Papierwirtschaft IPW, 2000, (04):
  • [38] DAMAGED STARCH DETERMINATION IN WHEAT FLOURS IN RELATION TO DOUGH WATER ABSORPTION
    DODDS, NJH
    STARKE, 1971, 23 (01): : 23 - &
  • [39] Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread
    Qin, Wanyu
    Lin, Zexue
    Wang, Aixia
    Xiao, Tianzhen
    He, Yue
    Chen, Zhiying
    Wang, Lili
    Liu, Liya
    Wang, Fengzhong
    Tong, Li-Tao
    JOURNAL OF CEREAL SCIENCE, 2021, 101
  • [40] THE RELATIONSHIP BETWEEN 2 METHODS FOR DETERMINING DAMAGED STARCH, FLOUR PARTICLE-SIZE AND BAKING FUNCTIONALITY
    SHELTON, DR
    DAPPOLONIA, BL
    CEREAL FOODS WORLD, 1986, 31 (08) : 584 - 585
12345