Pregled bibliografske jedinice broj: 233028
Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements
Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements // Starch-Starke, 51 (1999), 11-12 reprint; 441-444 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 233028 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements
(Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. : amylographic measurements)
Autori
Šebečić, Blaženka ; Šebečić, Berislav
Izvornik
Starch-Starke (0038-9056) 51
(1999), 11-12 reprint;
441-444
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
wheat flour; starch granule-size distribution; amylographic measurements
Sažetak
The influence of granulometric composition of wheat flour starch to gelatinization properties of flour was examined. Granule-size distribution significantly affects gelatinization properties of wheat flour under the conditions of amylographic measurements.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
