Evaluation of the impact of annealing on gelatinisation at intermediate water content of wheat and potato starches: A differential scanning calorimetry and small angle X-ray scattering study-Reference-Cited by-同舟云学术

Evaluation of the impact of annealing on gelatinisation at intermediate water content of wheat and potato starches: A differential scanning calorimetry and small angle X-ray scattering study

Published:1998-01 Issue:1-2 Volume:306 Page:1-10
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Jacobs Heidi,Mischenko Nicolay,Koch Michel H.J.,Eerlingen Relinde C.,Delcour Jan A.,Reynaers Harry

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference33 articles.

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4. P.J. Jenkins, R.E. Cameron, A.M. Donald, W. Bras, G.E. Derbyshire, G.R. Mant, and A.J. Ryan, J. Polym. Sci. Pol. Phys., 32 (1994) 1579–1583.

5. H.F. Zobel, Staerke, 40 (1988) 44–50.

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