Interactions between amylopectin and lipid additives during retrogradation in a model system-Reference-Cited by-同舟云学术

Interactions between amylopectin and lipid additives during retrogradation in a model system

Published:1988 Issue:4 Volume:44 Page:353-361
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Eliasson Ann-Charlotte,Ljunger Gudrun

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. Interaction of amylopectin with monoglycerides in model systems

2. Effect of storage temperature on the ageing of concentrated wheat starch gels

3. DSC-Untersuchungen an Stärke Teil I. Möglichkeiten thermoanalytischer Methoden zur Stärkecharakterisierung

4. Differential scanning calorimetry studies on wheat starch-gluten mixtures

5. 1985 Retrogradation of starch as measured by differential scanning calorimetry. In: New Approaches to Research on Cereal Carbohydrates, eds . Elsevier, Amsterdam, pp 93–98.

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