Browsing Cereal Science Doctoral Work by Subject "Food spoilage."
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Effect of Amylase Content and Gluten on Gelatinization and Retrogradation of Starch Blends and Starch/Gluten Blends and on Bread Staling
(North Dakota State University, 2010)Effect of amylase content and gluten on starch gelatinization and retrogradation properties, and consequently bread staling, still is not clear. In the case of starch and starch/gluten blends, information on the relationship ...