Study on molecular structure and hydration mechanism of Domyoji-ko starch by IR and NIR hetero 2D analysis
Author:
Publisher
Elsevier BV
Subject
Inorganic Chemistry,Organic Chemistry,Spectroscopy,Analytical Chemistry
Reference11 articles.
1. Starch in Food: Structure Function and Applications,2004
2. Y. Ozaki, W.F. McClure, A.A. Christy (Eds.), Near-Infrared Spectroscopy in Food Science and Technology, Wiley-Interscience, 2007.
3. Two-dimensional infrared spectroscopy
4. Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and other Types of Spectroscopy
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