FACTORS AFFECTING SOME PHYSICOCHEMICAL PROPERTIES OF STARCH
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1946.tb16347.x/fullpdf
Reference11 articles.
1. American Association of Cereal Chemists , 1941 . Cereal Laboratory Methods , Fourth ed. , 21 , 24 -26 . Lund Press, Minneapolis, Minn.
2. VARIETAL DIFFERENCES IN GEL STRENGTH OF STARCH IN NORTH DAKOTA HARD RED SPRING WHEATS
3. OBSERVATIONS ON THE BEHAVIOR OF STARCH GELS FROM DIFFERENT CLASSES AND VARIETIES OF WHEATS
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Chemistry and Biology of the Starch Granule;Chemistry and Biology of the Starch Granule;1959
2. Measurements of properties of corn starch gels;Journal of Colloid Science;1950-06
3. SOME EFFECTS ON SWELLING POWER OF WHEAT STARCH OF (1) SOXHLET EXTRACTION WITH METHANOL AND (2) COMPOSITION OF THE COOKING LIQUID;Journal of Food Science;1949-05
4. A FURTHER INQUIRY REGARDING EFFECT OF ELECTROLYTES ON SWELLING OF CEREAL STARCHES2;Journal of Food Science;1948-01
5. A study of the effect of various factors on the swelling of certain cereal starches;Journal of Colloid Science;1946-12
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