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DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods

  • Slade L
  • Levine H
  • Wang M
  • et al.
Springer US, (1998), 53-68
DOI: 10.1007/978-1-4757-5995-2_5
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Slade, L., Levine, H., Wang, M., & Ievolella, J. (1998). DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods. In New Techniques in the Analysis of Foods (pp. 53–68). Springer US. https://doi.org/10.1007/978-1-4757-5995-2_5

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