Sugar and Sucrose Ester Effects on Maize and Wheat Starch Gelatinization Patterns by Differential Scanning Calorimeter
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference17 articles.
1. : “Applications of differential scanning calorimetry in foods”. In “Physical Properties of Foods”, Ed. and , Ch. 4, AVI Publishing Co., 1983.
2. The Thermal Degradation of Starch Part VII. Differential Thermal Analysis of Maltodextrins and of Starch and its Components
3. DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS
4. Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
5. : “Physicochemical aspects of starch gelatinization”. In “Polysaccharides in Foods”, Ed. and , Ch. 9, Butterworths. 1979.
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