MOBILITY OF WATER IN CORN STARCH SUSPENSIONS DETERMINED BY NUCLEAR-MAGNETIC-RESONANCE

被引：31

作者：

RICHARDSON, SJ ^{[1
]}

BAIANU, IC ^{[1
]}

STEINBERG, MP ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

来源：

STARCH-STARKE | 1987年 / 39卷 / 03期

关键词：

D O I：

10.1002/star.19870390304

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：79 / 83

页数：5

共 56 条

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[4]

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[6]

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[7]

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JOLLEY, KW ;

LELIEVRE, J ;

WONG, RBK .

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1983, 92 (02) :332-337

[9] INTERACTION OF SUCROSE WITH STARCH DURING DEHYDRATION AS SHOWN BY WATER SORPTION [J].

CHINACHOTI, P ;

STEINBERG, MP .

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COPE, FW .

BIOPHYSICAL JOURNAL, 1969, 9 (03) :303-&

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