Factors affecting crystallization and crystallization kinetics in amorphous corn starch-Reference-Cited by-同舟云学术

Factors affecting crystallization and crystallization kinetics in amorphous corn starch

Published:1998-07 Issue:2-3 Volume:36 Page:143-149
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Jouppila K.,Kansikas J.,Roos Y.H.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference24 articles.

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3. Retrogradation kinetics of waxy-corn and potato starches; a rapid, raman-spectroscopic study;Bulkin;Carbohydrate Res.,1987

4. Effect of storage temperature on the ageing of concentrated wheat starch gels;Colwell;J. Sci. Food Agriculture,1969

5. Differential scanning calorimetry studies on wheat starch-gluten mixtures, II. Effect of gluten and sodium stearoyl lactylate on starch crystallization during ageing of wheat starch gels;Eliasson;J. Cereal Sci.,1983

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