The effect of pH and NaCl content on starch gel ageing. A study by differential scanning calorimetry and rheology
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference38 articles.
1. Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
2. Phase transitions of the starch-water system
3. The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
4. Gelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calorimetry
5. Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches
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