Gelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calorimetry-Reference-Cited by-同舟云学术

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Gelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calorimetry

Published:1987-09 Issue:2 Volume:6 Page:133-145
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Russell Peter L.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference48 articles.

1. TEXTURAL QUALITIES AND MOLECULAR STRUCTURE OF STARCH PRODUCTS

2. Food Carbohydrates;Hood,1982

3. Starch: Chemistry and Technology;French,1984

4. Fiber Diffraction Methods;Sarko,1980

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