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Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour
Effect of addition of native and gelatinized starches from various sources (CS, corn; WCS, waxy corn starch; WS, wheat; PS, potato starch; KB, kidney bean SP, sweet potato; and RS, rice starch) on viscoelasticity and sponge-making properties of wheat flour (WF) was investigated. Sponge cakes prepare...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400771/ https://ncbi.nlm.nih.gov/pubmed/30906062 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03632-w |
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