27.06.2013 Views

Documento completo - SeDiCI - Universidad Nacional de La Plata

Documento completo - SeDiCI - Universidad Nacional de La Plata

Documento completo - SeDiCI - Universidad Nacional de La Plata

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.

BIBLIOGRAFÍA<br />

Krueger BR, Knutson CA, Inglett GE, Walker CE. 1987. A differential scanning<br />

calorimetry study on the effects of annealing on gelatinisation behavior of corn<br />

starch. Journal of Food Science, 52, 715-718.<br />

Kulp K, Ponte JG. 1981. Staling of white pan bread: Fundamental causes. Critical<br />

Reviews in Food Science and Nutrition, 15, 1-48.<br />

<strong>La</strong>emmli U. 1970. Cleavage of structural proteins during the assembly of the head of<br />

bacteriophage T4. Nature, 227, 681-685.<br />

<strong>La</strong>msal BP, Jung S, Johnson LA. 2007. Rheological properties of soy protein<br />

hydrolysates obtained from limited enzymatic hydrolysis. LWT - Food Science<br />

and Technology, 40, 1215-1223.<br />

<strong>La</strong>rsson L. 1980. Inhibition of starch gelatinization by amylose-lipid complex<br />

formation. Starch/Stärke, 32, 125-126.<br />

<strong>La</strong>zaridou A, Duta D, Papageorgiou M, Belc N, Bilia<strong>de</strong>ris CG. 2007. Effects of<br />

hydrocolloids on dough rheology and bread quality parameters in gluten-free<br />

formulations. Journal of Food Engineering, 79, 1033-1047.<br />

Lee SH, BeMiller JN. 2008. Lysophosphatidylcholine i<strong>de</strong>ntified as channel-associated<br />

phospholipid of maize starch granules. Cereal Chemistry, 85, 776-779.<br />

Lefebvre J, Mahmoudi N. 2007. The pattern of the linear viscoelastic behaviour of<br />

wheat flour dough as <strong>de</strong>lineated from the effects of water content and high<br />

molecular weight glutenin subunits composition. Journal of Cereal Science, 45,<br />

49-58.<br />

León AE, Durán E, Benedito <strong>de</strong> Barber C. 1997a. A new approach to study starch<br />

changes occurring in the dough-baking process and during bread storage.<br />

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 204, 316-320.<br />

León AE, Durán E, Benedito <strong>de</strong> Barber C. 1997b. Firming of starch gels and<br />

amylopectin retrogradation as related to <strong>de</strong>xtrin production by α-amylase.<br />

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 205, 131-134.<br />

Leung HK, Steinberg MP. 1979. Water binding of food constituents as, <strong>de</strong>termined<br />

by NMR, freezing, sorption and <strong>de</strong>hydration. Journal of Food Science, 44, 1212-<br />

1216.<br />

196

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

Saved successfully!

Ooh no, something went wrong!