The Thermal Degradation of Starch Part VII. Differential Thermal Analysis of Maltodextrins and of Starch and its Components-Reference-Cited by-同舟云学术

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The Thermal Degradation of Starch Part VII. Differential Thermal Analysis of Maltodextrins and of Starch and its Components

Published:1967 Issue:9 Volume:19 Page:281-285
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch / Stärke

Author:

Greenwood C. T.,Muirhead Helen E.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. : “The Differential Thermal Analysis of Clays”. Central Press, Aberdeen, Scotland, 1957.

2. Differential thermal analysis. A review

3. Polymer Sympo;Ké,1964

Cited by 10 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. Characterization of Silicon Accumulation in Maize Cell Suspension Cultures;Silicon;2015-12-17

2. Effect of Moisture Content on the Melting of Wheat Starch;Starch - Starke;1996

3. Sugar and Sucrose Ester Effects on Maize and Wheat Starch Gelatinization Patterns by Differential Scanning Calorimeter;Starch - Stärke;1988

4. THERMAL-BEHAVIOR OF STARCHES AND THEIR GRAFT-COPOLYMERS WITH POLYACRYLONITRILE;Angewandte Makromolekulare Chemie;1987-05

5. STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY;Journal of Food Science;1980-09

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