Citation: S. Hug-iten et al., Structural properties of starch in bread and bread model systems: Influence of an antistaling alpha-amylase, CEREAL CHEM, 78(4), 2001, pp. 421-428
Authors:
Nuessli, J
Handschin, S
Conde-Petit, B
Escher, F
Citation: J. Nuessli et al., Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition, STARCH, 52(1), 2000, pp. 22-27