Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread
Toufeili, Imad, Habbal, Youssef, Shadarevian, Sossy, Olabi, AmmarVolume:
79
Langue:
english
Pages:
6
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(199910)79:133.0.co;2-2
Date:
October, 1999
Fichier:
PDF, 95 KB
english, 1999