31.07.2013 Views

cache

cache

cache

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

Svensson, E. and A.C. Eliasson. 1995. Crytalline changes in native wheat and potato<br />

starches at intermediate water levels during gelatinisation. Carbohydr.Polym. 26:<br />

171-176.<br />

220<br />

Swyngedau, S.,A. Nussinovitch, I. Roy, M. Peleg and V.Huang.1991. Comparison of<br />

Four Models for the Compressility of Breads and plastic Foams. J. Food Sci 56<br />

(3) : 756-759.<br />

Timmermann, E.O., J. Chirife and H.A. Iglesias. 2001. Water sorption isotherms of foods<br />

and foodstuffs : BET or GAB parameters?. J. of Food Engineering 48: 19-31.<br />

Unnikrishman, K.R. and K.R. Bhattacharya. 1981. Swelling and solubility behavior of<br />

parboiled rice flour. Food Technol. 16 : 403-408.<br />

Van den Berg and S. Bruin. 1891. Water Activity and Its Estimation in Food System. In<br />

L.B. Rockland and G.L. Stewart. Water Activity : Influences on Food Quality.<br />

Acedemic Press, 14 th ed. New York.<br />

Waigh, T.A., M.J. Gidley, B.U. Komanshet and A.M. Donald. 2000. The phase<br />

transformations in starch during gelatinization : a liquid crystalline approach.<br />

Carbohydr. Res. 328: 165-176.<br />

Whistle, R.L. , and J.N., BeMiller. 1999. Carbohydrate Chemistry for Food Scientists.<br />

American Association of Cereal Chemist. 241 p.<br />

Witoon Prinyawiwatkul. 2003. Applications of Sensory Evaluation for Product<br />

Development. The workshop at Department of Product Development, Faculty of<br />

Agro-Industry Kasetsart University, January 6-10.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!