Effect of pH, Temperature and Reaction Time on Calcium Binding by Hydroxypropyl Rice Starches-Reference-Cited by-同舟云学术

Effect of pH, Temperature and Reaction Time on Calcium Binding by Hydroxypropyl Rice Starches

Published:1994 Issue:9 Volume:46 Page:349-354
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Islam M. Nurul,Azemi B. M. N. Mohd.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. Metal-polysaccharide complexes—Part I

2. Metal-polysaccharide complexes—Part II

3. Mineral Complexing Properties of Food Carbohydrates

4. : “Traditional cassava and sorghum technology and its effects on its mineral food value” In: Handbook of Nutritive Value of Processed Food. Vol. I, (eds.), CRC Press. Florida 1982, p. 511–520.

5. Mineral complexing properties of glucose syrups and their fractions

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