APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION .3. EFFECT OF SUCROSE AND SODIUM-CHLORIDE

被引：134

作者：

WOOTTON, M

BAMUNUARACHCHI, A

机构：

来源：

STARKE | 1980年 / 32卷 / 04期

关键词：

D O I：

10.1002/star.19800320408

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：126 / 129

页数：4

共 13 条

[1]

Banks W., 1975, STARCH ITS COMPONENT

[2]

DAPPOLONIA BL, 1972, CEREAL CHEM, V49, P532

[3]

DERBY RI, 1975, CEREAL CHEM, V52, P702

[4]

GANZ AJ, 1965, CEREAL CHEM, V42, P429

[5]

HESTER EE, 1956, CEREAL CHEM, V33, P91

[6]

HOSENEY RC, 1977, CEREAL FOOD WORLD, V22, P56

[7] THEORY OF GELATINIZATION IN A STARCH-WATER - SOLUTE SYSTEM [J].

LELIEVRE, J .

[8]

OSMAN EM, 1975, FOOD TECHNOL-CHICAGO, V29, P30

[9]

SANDSTEDT RM, 1960, STARKE, V11, P333

[10]

SAVAGE HL, 1978, CEREAL CHEM, V55, P447