ShareEFFECT OF HEATING RATE AND FREEZING AND REHEATING OF CORN AND WHEAT STARCH-WATER DISPERSIONS.
Author(s) : HOLMES Z., SOELDNER A.
Type of article: Article
Summary
STARCH DISPERSION STRUCTURE IS CHANGED, DEPENDING ON THE THERMAL TREATMENT. MICROWAVE REHEATING INCREASES STARCH RETROGRADATION.
Details
- Original title: EFFECT OF HEATING RATE AND FREEZING AND REHEATING OF CORN AND WHEAT STARCH-WATER DISPERSIONS.
- Record ID : 1982-0459
- Languages: English
- Source: J. am. diet. Assoc. - vol. 78 - n. 4
- Publication date: 1981
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