Recrystallization Kinetics and Glass Transition of Rice Starch Gel System
Author:
Affiliation:
1. Food Division, Agency for Defense Development, P.O. Box 35-1, Yuseong, Taejon, 305-600, Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960713u
Reference45 articles.
1. Rates of Crystallization of Dried Lactose-sucrose Mixtures
2. Study of diffusion and permeation of gases in undrawn and uniaxially drawn films made from potato and rice starch conditioned at different relative humidities
3. Edible films made from sodium casemate, starches, sugars or glycerol. Part 1
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