Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter

Author： Ribotta P.D. Leon A.E. Anon M.C.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.36, Iss.4, 2003-01, pp. : 357-363

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of freezing and frozen storage on the staling of part-baked bread

By Barcenas M.E. Haros M. Benedito C. Rosell C.M.

Food Research International, Vol. 36, Iss. 8, 2003-01 ,pp. : 863-869

Elsevier

Access to resources Recommend Favorite

Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry

By Yoshimura M. Takaya T. Nishinari K.

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 101-111

Elsevier

Access to resources Recommend Favorite

Effect of frozen storage on nutritional composition of baby corn

By Hooda Santosh Kawatra Asha

Nutrition & Food Science, Vol. 42, Iss. 1, 2012-02 ,pp. : 5-11

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Nitrate and nitrite levels in fresh and frozen broccoli. Effect of freezing and cooking

By Huarte-Mendicoa J.C. Astiasaran I. Bello J.

Food Chemistry, Vol. 58, Iss. 1, 1997-01 ,pp. : 39-42

Elsevier

Access to resources Recommend Favorite

Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake

By Ronda Felicidad Gomez Manuel Quilez Joan

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 6, 2010-09 ,pp. : 624-629

Informa Healthcare

Access to resources Recommend Favorite