Effect of scalding procedures on the degradation of starch in rye products
- 31 January 1991
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 13 (1), 15-26
- https://doi.org/10.1016/s0733-5210(09)80024-6
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The effects on aqueous ethanol-soluble carbohydrates and protein in heat-processed whole grain wheat and white flourJournal of Cereal Science, 1988
- Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates. I. A comparison between wheat starch and flours of different extractionJournal of Cereal Science, 1986
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956