Effect of Sugars on Retrogradation of Waxy Maize Starch-Sugar Extrudates
Author:
Affiliation:
1. Division of Food Sciences, School of Biological Sciences, University of Nottingham, Loughborough LE12 5RD, UK.
2. Corresponding author. Phone: 44-(0)-115-9516134; Fax: 44-(0)-115-9516142; E-mail: imad.farhat@nottingham.ac.uk
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference19 articles.
1. The effects of diffusive exchange in heterogeneous systems on N.M.R. line shapes and relaxation processes
2. The effects of morphology and exchange on proton N.M.R. relaxation in agarose gels
3. Effect of polyhydroxy compounds on structure formation in waxy maize starch gels: a calorimetric study
4. The effect of added sugars on the retrogradation of wheat starch gels by X-ray diffraction
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