Starch gelatinization and its complexity for analysis
Author:
Affiliation:
1. Research Group Cereal Process Engineering; Institute of Brewing and Beverage Technology; Technische Universität München; Freising Germany
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201400071/fullpdf
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3. Pasting, paste, and gel properties of starch-hydrocolloid combinations;BeMiller;Carbohydr. Polym.,2011
4. Fate of starch in food processing: from raw materials to final food products;Delcour;Annu. Rev. Food Sci. Technol.,2010
5. From molecules to products-some aspects of structure-function relationships in cereal starches;Eliasson;Cereal Chem. J.,2013
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