المؤلفون: Blake, Laura H., Jenner, Colin F., Barber, Andrew R., Gibson, Robert A., O'Neill, Brian K., Nguyen, Q. Dzuy

المساهمون: Grains Research and Development Corporation

المصدر: International Journal of Food Science & Technology ; volume 50, issue 4, page 926-933 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.12710
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.12710

المؤلفون: Blake, Laura H., Jenner, Colin F., Gidley, Michael J., Cozzolino, Daniel

مصطلحات موضوعية: Waxy starch, Starch rheology, SDS, Rapid visco analyser, Pasting properties, Mid infrared, 1605 Organic Chemistry, 2505 Materials Chemistry, 2507 Polymers and Plastics

Relation: orcid:0000-0002-8372-4527; orcid:0000-0001-6247-8817; GRS10031; Not set; UA2/00; UA1/95

الاتاحة: https://espace.library.uq.edu.au/view/UQ:355729

المؤلفون: Blake, Laura H., Jenner, Colin F., Barber, Andrew R., Gibson, Robert A., O'Neill, Brian K., Nguyen, Q. Dzuy

المصدر: International Journal of Food Science & Technology; Apr2015, Vol. 50 Issue 4, p926-933, 8p, 4 Charts, 3 Graphs

مصطلحات موضوعية: BREAD quality, DOUGH, FLOUR, RHEOLOGY, GELATION