Through integrated molecular and biochemical investigations and by using a common mutant line in molecular mapping, our present study proved that the SSIIa gene, previously reported to be responsible ...
Cereal Research Communications, Vol. 35, No. 2, PROCEEDINGS OF THE VI. ALPS-ADRIA SCIENTIFIC WORKSHOP Obervellach, Austria 30 April–5 May 2007. Part I (June 2007 ...
If you want to make the fluffiest bread possible, you’re going to need to use chemistry. This week, we explore the science behind starch gelatinization, a phenomenon found in Chinese “tangzhong” and ...
In gluten-free baked foods, corn starch may provide such benefits as adding texture, increasing dough and batter viscosity, and improving cell structure and moisture retention. While starch selection ...
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