Documento completo - SeDiCI - Universidad Nacional de La Plata

BIBLIOGRAFÍA
Dziezak JD. 1988. Emulsifiers: the interfacial key to emulsion stability. Food
Technology, 42, 172-186.
Eliasson AC. 1980. Effect of water content on the gelatinization of wheat starch.
Starch/Stärke, 32, 270-272.
Eliasson AC. 1983. Differential scanning calorimetry studies on wheat starch-gluten
mixture. Journal of Cereal Science, 30, 199-205.
Eliasson AC. 1986. On the effects of surface active agents on the gelatinization of
starch - a calorimetric investigation. Carbohydrate Polymers, 6, 463-476.
Eliasson AC, Ljunger G. 1988. Interactions between amylopectin and lipid additives
during retrogradation in a model system. Journal of the Science of Food and
Agriculture, 44, 353-361.
Eliasson AC, Larsson K. 1993. Bread. En: Cereals in Breadmaking. Editado por
Eliasson A y Larsson K. Marcel Dekker, Nueva York, EUA. 325-363.
Eliasson AC, Gudmundsson M. 1996. Starch: Physicochemical and functional aspects.
En: Carbohydrates in Food. Editado por Eliasson AC. Marcel Dekker, Nueva
York, EUA. 431-503.
Elton GAH. 1969. Some quantitative aspects of bread staling. Baker’s Digest, 43, 24-
27.
Engleson J, Atwell B. 2008. Gluten-free Product Development. Cereal Foods World,
53, 180-184.
Escudier MP, Gouldson IW, Pereira AS, Pinho FT, Poole RJ. 2001. On the
reproducibility of the rheology of shear thinning liquids. Journal of Non-
Newtonian Fluid Mechanics, 97, 99-124.
Esposito C, Paparo F, Caputo I, Rossi M, Maglio M, Sblattero D, Not T, Porta R,
Auricchio S, Marzari R, Troncone R. 2002. Anti-tissue transglutaminase
antibodies from coeliac patients inhibit transglutaminase activity both in vitro and
in situ. Gut, 51, 177-181.
188