Sample records for GOMA DE ALMIDON (starch gum)
from WorldWideScience.org

Sample records 1 - 5 shown.



3

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Bárcenas, María Eugenia; Keller, Jessica de la O; Rosell, Cristina M.

28 pages, 3 figures, 5 tables.-- Printed version published Oct 2009. | The aim of this study was to determine the effect of three hydrocolloids from different sources (arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components (gluten and starch) using hydrated model system...

DRIVER (Spanish)

4

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Bárcenas, María Eugenia; Keller, Jessica de la O.; Rosell, Cristina M.
2009-03-24

Digital.CSIC (Spain)

5