Combined effect of different antistaling agents on the pasting properties of wheat flour

Article

Abstract: The combined effect of α-amylase and hydrocolloids addition on the pasting properties of wheat flour

Palabras claves:

flour, hydrocolloids, Viscograph, Wheat, α-amylase

Autores:

Cristina M. Rosell, De Barber C.B., Rojas J.A.

Fuentes:

scopus