Influence of Jet-Cooking Temperature and Ionic Strength on Size and Structure of Cationic Potato Amylopectin Starch as Measured by Asymmetrical Flow Field-Flow Fractionation Multi-Angle Light Scattering-Reference-Cited by-同舟云学术

Influence of Jet-Cooking Temperature and Ionic Strength on Size and Structure of Cationic Potato Amylopectin Starch as Measured by Asymmetrical Flow Field-Flow Fractionation Multi-Angle Light Scattering

Published:2006-02 Issue:2 Volume:58 Page:55-65
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Modig Gustaf,Nilsson Per-Ola,Wahlund Karl-Gustav

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference49 articles.

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3. BioMatNet: New Paper Industry Uses of Advanced Chemically Modified and Biologically Improved Starch Grades, 1999. ( http://www.biomatnet.org).

4. Important properties of colloidal silica in microparticulate systems

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