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A comparison of some rheological properties of durum and wheat flour doughs
A comparison of some rheological properties of durum and wheat flour doughs
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A comparison of some rheological properties of durum and wheat flour doughs

Lindahl, L. (University of Lund, Lund, Sweden) ; Eliasson, A.C

Cereal chemistry, 1992-01, Vol.69 (1), p.30-34 [Periódico revisado por pares]

ST PAUL: AMER ASSOC CEREAL CHEMISTS

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2
A comparison of the susceptibility of two commercial grades of wheat starch to enzymic hydrolysis and their resultant oligosaccharide product spectra
A comparison of the susceptibility of two commercial grades of wheat starch to enzymic hydrolysis and their resultant oligosaccharide product spectra
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A comparison of the susceptibility of two commercial grades of wheat starch to enzymic hydrolysis and their resultant oligosaccharide product spectra

Atkins, D. P. ; Kennedy, J. F.

Die Stärke, 1985, Vol.37 (12), p.421-427 [Periódico revisado por pares]

Weinheim: WILEY-VCH Verlag GmbH

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3
Adsorption of cationic methylene blue and anionic methyl orange by crude drug starches
Adsorption of cationic methylene blue and anionic methyl orange by crude drug starches
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Adsorption of cationic methylene blue and anionic methyl orange by crude drug starches

Yamada, Y.(Yamada Yakken Co. Ltd., Higashiosaka (Japan)) ; Boki, K ; Matsuyama, A ; Takahashi, M ; Iwaki, M

Journal of Applied Glycoscience, 2005, Vol.52(2), pp.101-106

The Japanese Society of Applied Glycoscience

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4
Anthology of starch granule morphology by scanning electron microscopy
Anthology of starch granule morphology by scanning electron microscopy
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Anthology of starch granule morphology by scanning electron microscopy

Jane, J.-L. (Iowa State Univ., Ames (USA). Dept. of Food Science and Human Nutrition) ; Kasemsuwan, T ; Leas, S ; Zobel, H ; Robyt, J.F

Die Stärke, 1994, Vol.46 (4), p.121-129 [Periódico revisado por pares]

Weinheim: WILEY-VCH Verlag GmbH

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5
Aspects of increasing rumen undegradable starch (RUS) by thermal treatment
Aspects of increasing rumen undegradable starch (RUS) by thermal treatment
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Aspects of increasing rumen undegradable starch (RUS) by thermal treatment

Weurding, R.E ; Poel, A.F.B. van der

Muehle + Mischfuttertechnik (Germany), 1999, Vol.136 (8)

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6
Attempts to simplify the methods of determination of potato starch granularity
Attempts to simplify the methods of determination of potato starch granularity
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Attempts to simplify the methods of determination of potato starch granularity

Leszczynski, W. (Agricultural Academy, Worclaw (Poland). Dept. of Storage and Food Technology)

Die Stärke, 1987, Vol.39 (7), p.223-225 [Periódico revisado por pares]

Weinheim: WILEY-VCH Verlag GmbH

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7
Bran structure and some properties of waxy rice starches
Bran structure and some properties of waxy rice starches
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Bran structure and some properties of waxy rice starches

Kim, S.K. (Dankook Univ., Seoul (Korea Republic). Dept. of Food Science and Nutrition) ; Sohn, J.W. (Baewha Women's Coll., Seoul (Korea Republic). Dept. of Traditional Korean Cuisine)

Hanʼguk Nonghwa Hakhoe chi, 1990-06, Vol.33 (2)

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8
Breads made from rice flours prepared by different milling methods
Breads made from rice flours prepared by different milling methods
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Breads made from rice flours prepared by different milling methods

Yoza, K., National Food Research Inst., Tsukuba, Ibaraki (Japan) ; Matsuki, J ; Okadome, H ; Okabe, M ; Suzuki, K ; Okunishi, T ; Kitamura, Y ; Horigane, A ; Yamada, S ; Matsukura, U

Report of National Food Research Institute (Japan), 2010-03 (74)

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9
Bulk flow properties of selected food powders at different water activity levels
Bulk flow properties of selected food powders at different water activity levels
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Bulk flow properties of selected food powders at different water activity levels

Chang, K.S. (Chungnam National University, Taejon (Korea Republic). Department of Food Science and Technology) ; Kim, D.W. (Joongkyoung Junior College, Taejon (Korea Republic). Department of Food Technology) ; Kim, S.S. (Catholic University of Korea, Buchon (Korea Republic). Department of Food Science and Nutrition)

Foods and Biotechnology (Korea Republic), 1996-03, Vol.5 (1)

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10
Carbohydrate digestibility and resistant starch of steamed bread
Carbohydrate digestibility and resistant starch of steamed bread
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Carbohydrate digestibility and resistant starch of steamed bread

Wen Q.B ; Lorenz K.J ; Martin D.J ; Stewart B.G ; Sampson D.A

Die Stärke, 1996, Vol.48 [Periódico revisado por pares]

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