Gelatinization Characteristics of Starch fromdu, wx, ae, andae wx Endosperm of Sweet Corn Inbred la5125
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference15 articles.
1. Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
2. Phase transitions of the starch-water system
3. Application of Differential Scanning Calorimetry to Starch Gelatinization. I. Commercial Native and Modified Starches
4. Application of Differential Scanning Calorimetry to Starch Gelatinization. II. Effect of Heating Rate and Moisture Level
5. STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
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1. Genetics and Physiology of Starch Development;Starch;2009
2. Rapid Screening to Identify Unusual Thermal Starch Traits from Bulked Corn Kernels;Cereal Chemistry Journal;2004-07
3. Gelatinization Properties of Starches from Three Successive Generations of Six Exotic Corn Lines Grown in Two Locations;Cereal Chemistry Journal;2004-01
4. Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization;Cereal Chemistry Journal;2001-09
5. Thermal and Functional Characterization of Starch from Argentinean Corn;Cereal Chemistry;2001-07
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