Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns
Crossref DOI link: https://doi.org/10.1007/s11947-014-1347-1
Published Online: 2014-06-11
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Besbes, Emna
Le Bail, Alain
Seetharaman, Koushik
Text and Data Mining valid from 2014-06-11