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Auteur I. Batey |
Documents disponibles écrits par cet auteur (2)
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Three wheat flours, three wheat starches, a regular maize starch and a waxy maize starch were subjected to a number of different RVA profiles. Five different initial temperatures were used, 40, 50, 55, 60, and 65°C, with different initial holdin[...]article/chapitre/communication
M. Zeng ; C. Morris ; I. Batey ; C. Wrigley | 1997The objective of this study was to determine the fundamental basis of variation in gelatinization, pasting, and gelation of prime starch derived from seven different wheat cultivars. Complete pasting curves with extended 16-min hold at 93 degree[...]