Rheology and texture of starch gels containing iodine
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference33 articles.
1. Viscoelastic properties of aqueous solutions of amylose-iodine complex at ultrasonic frequencies;Amari;Journal of Applied Polymer Science,1976
2. An experimentally-based predictive model for the separation of amylopectin subunits during starch gelatinization;Atkin;Carbohydrate Polymers,1998
3. The terminology and methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1998
4. The interaction of linear, amylose oligomers with iodine;Banks;Carbohydrate Research,1971
5. Internal unit chain composition in amylopectins;Bertoft;Carbohydrate Polymers,2008
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