Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids-Reference-Cited by-同舟云学术

Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids

Published:1991-03 Issue:2 Volume:56 Page:564-566
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

CHANG SHUH-MING,LIU LIH-CHING

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05325.x/fullpdf

Reference18 articles.

1. Retrogradation of rice starches with various amylose contents;Chang;Proceedings of National Science Council, Taipei, Taiwan, R.O.C Part A,1988

2. Investigations on the gelatinization of rice starches with various amylose contents by differential scanning calorimetry;Chang;Bull. Inst. Chem. Academia Sinica, Taipei, Taiwan, R.O.C.,1988

3. Effect of various ions on the kinetics of retrogradation of concentrated wheat starch gels;Ciacco;Starch/Staerke,1979

4. Effect of sugars, lipids and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels;Germani;Starch/Staerke,1983

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