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A contribution to the study of staling of white bread: effect of water and hydrocolloid
December 1996
December 1996
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Most cited references14
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Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
D J Stevens, G. Elton (1971)
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Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers
A-C Eliasson, M Gudmundsson (1990)
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Gelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calorimetry
Peter L. Russell (1987)