Gelatinization of Starch and Modified Starch
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference15 articles.
1. Use of the Brabender Amylograph to Determine the Gelatinization Temperature of Corn Starch
2. : In Methods in Carbohydrate Chemistry, (ed.), Vol. IV, 240. Academic Press, New York 1964.
3. DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS
4. Gelatinization and retrogradation of rice starch studied by differential scanning calorimetry.
5. Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium Chloride
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