Effect of damaged starch levels on flour-thermal behaviour and bread staling

Article

Abstract: The effect of the amount of damaged starch in two different flours (wheat and triticale) on the brea

Palabras claves:

Bread staling, damaged starch, Pasting properties, thermal behaviour

Autores:

Barrera G.N., Cristina M. Rosell, León A.E., Pérez G.T., Ribotta P.D.

Fuentes:

scopus