The Effect of Low Levels of Sulphite on the Swelling and Solubility of Starches
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference7 articles.
1. The Effect of Low Levels of Antioxidants on the Swelling and Solubility of Cassava Starch
2. Spectrophotometric determination of sulfite with 4,4'-dithio-dipyridine and 5,5'-dithiobis(2-nitrobenzoic acid)
3. Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in Water
4. Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other Additives
5. The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
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