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ABSTRACT IT is generally agreed that changes in the starch component of flour are responsible for the staling of bread1. Following a report by Bohn2 that the sucrose stearates are effective
as anti-staling agents, a study was made of the interaction of starch with a commercial sample of sucrose stearate, kindly supplied by F. D. Snell, Inc. Access through your institution Buy
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OTHERS RHEOLOGICAL AND TECHNOLOGICAL CHARACTERIZATION OF RED RICE MODIFIED STARCH AND JABOTICABA PEEL POWDER MIXTURES Article Open access 29 April 2021 EFFECT OF ADDING VARIOUS SUPPLEMENTS
ON PHYSICOCHEMICAL PROPERTIES AND STARCH DIGESTIBILITY OF COOKED RICE Article Open access 19 October 2024 SENSORY, STRUCTURAL BREAKDOWN, MICROSTRUCTURE, SALT RELEASE PROPERTIES, AND SHELF
LIFE OF SALT-COATED AIR-DRIED YELLOW ALKALINE NOODLES Article Open access 17 March 2023 REFERENCES * Radley, J. A., _“Starch and its Derivatives”_, 1, 225 (Chapman and Hall, 1953). Google
Scholar * Bohn, R. T., private communication to Sugar Research Foundation Inc., December 9, 1955. * Greenwood, C. T., and Robertson, J. S. M., _J. Chem. Soc._, 3769 (1954). Download
references AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * Royal Holloway College, University of London, Englefield Green, Surrey E. J. BOURNE, A. I. TIFFIN & H. WEIGEL Authors * E. J.
BOURNE View author publications You can also search for this author inPubMed Google Scholar * A. I. TIFFIN View author publications You can also search for this author inPubMed Google
Scholar * H. WEIGEL View author publications You can also search for this author inPubMed Google Scholar RIGHTS AND PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE
BOURNE, E., TIFFIN, A. & WEIGEL, H. Interaction of Sucrose Stearate with Starch. _Nature_ 184, 110–111 (1959). https://doi.org/10.1038/184110a0 Download citation * Issue Date: 11 July
1959 * DOI: https://doi.org/10.1038/184110a0 SHARE THIS ARTICLE Anyone you share the following link with will be able to read this content: Get shareable link Sorry, a shareable link is not
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