The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference22 articles.
1. Gelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calorimetry
2. Kinetic study of the retrogradation of gelatinised starch
3. Effect of storage temperature on the ageing of concentrated wheat starch gels
4. Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels
5. A kinetic study of bread staling by differential scanning calorimetry. The effect of loaf specific volume
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