Properties of heated aqueous starch dispersions dependent on the preparation conditions
Author:
Affiliation:
1. Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201600381/fullpdf
Reference60 articles.
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3. Method for quantitative and molecular characterisation of adsorbed starch polysaccharides on a papermaking pulp by SEC-MALLS measurements and correlation with paper strength;Ulbrich;Starch/Stärke,2009
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