Effect of hydrothermal treatment on the gelatinisation properties of potato starch as measured by differential scanning calorimetry-Reference-Cited by-同舟云学术

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Effect of hydrothermal treatment on the gelatinisation properties of potato starch as measured by differential scanning calorimetry

Published:1996-11 Issue:5 Volume:47 Page:1229-1246
ISSN:0022-5215
Container-title:Journal of thermal analysis
language:en
Short-container-title:Journal of Thermal Analysis

Author:

Eerlingen R. C.,Jacobs H.,Van Win H.,Delcour J. A.

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/BF01992825.pdf

Reference31 articles.

1. D. A. Yost and R. C. Hoseney, Starch, 38 (1986) 289.

2. B. R. Krueger, C. A. Knutson, G. E. Inglett and C. E. Walker, J. Food Sci., 62 (1987) 715.

3. B. R. Krueger, C. E. Walker, C. A. Knutson and G. E. Inglett, Cereal Chem., 64 (1987) 187.

4. C. A. Knutson, Cereal Chem., 67 (1990) 376.

5. H. Jacobs, R. C. Eerlingen, W. Clauwaert and J. A. Delcour, Cereal Chem., 72 (1995) 480.

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