The Effect of Amylopectin on the Properties of Starch Gels-Reference-Cited by-同舟云学术

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The Effect of Amylopectin on the Properties of Starch Gels

Published:1963 Issue:2 Volume:15 Page:43-50
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Cornell H. J.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. : Starch and its Derivatives (1953) 3rd Edition, Vol. 1, p. 45, Chapman & Hall Ltd., London.

2. : p. 48.

3. : Biochem. Soc. Symposia (1953) No. 11, p. 17.

4. : Starch and its Derivatives (1953) 3rd Edition, Vol. 11, p. 348, Chapman & Hall Ltd., London.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A systematic study on gelatinization efficiency of starch by NaOH for enhanced hematite depression;Minerals Engineering;2024-04

2. The functionality of wheat starch;Starch in Food;2004

3. Rheological Behaviour of Thixotropic Starch and Gelatin Gels;Starch - Stärke;1990

4. THE INFLUENCE ON BREAD TEXTURE OF PARTIALLY REPLACING WHEAT WITH POTATO PRODUCTS;Journal of Texture Studies;1976-12

5. Die rheologische Charakterisierung der Stärkegele;Starch - Stärke;1972

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