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Physical properties of starch in concentrated systems such as dough and bread [gelatinization, retrogradation]

1983

Eliasson, A.C. (Lund Univ. (Sweden). Kemicentrum)

AGROVOC Keywords
amidon bakery products bread breadmaking carbohidratos carbohydrates chemicophysical properties food technology glucide gluten lipide lipids organic compounds pain pan panification polyholoside polysaccharides productos products produit produit de cuisson proteine proteins starch technologie alimentaire
Bibliographic information
Publisher
Lund Univ.
Pagination
48 p.
Other Subjects
Lipidos; Panificacion; Compuestos organicos; Propriete physico-chimique; Productos de panaderia; Propiedades fisico-quimicas; Polisacaridos; Tecnologia de los alimentos; Almidon; Proteinas; Compose organique
Language
English
Note
82 ref. Summary (En). A dissertation bound with a collection of 8 reprints
Type
Thesis; Bibliography; Summary; Non-Conventional
Corporate Author
Lund Univ. (Sweden)
1983-06-15
AGRIS AP
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