On the effects of surface active agents on the gelatinization of starch — a calorimetric investigation
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference38 articles.
1. Über die Lipide der Weizenstärke. III. Mitt. Die übrigen Lipide der Weizenstärke sowie die Lipide anderer Stärkearten
2. STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
3. Thermal behavior of amylose-lipid complexes
4. Effects of processing on starch availability In vitro and In vivo. II. Drum-drying of wheat flour
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