BOUND WATER CAPACITY OF CORN STARCH AND ITS DERIVATIVES BY NMR

被引：25

作者：

MOUSSERI, J ^{[1
]}

STEINBERG, MP ^{[1
]}

NELSON, AI ^{[1
]}

WEI, LS ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01001.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：114 / 116

页数：3

共 10 条

[1]

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[2]

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[3]

DYER JR, 1965, APPLICATION ABSORPTI

[4]

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[5]

SHANBHAG S, 1970, Journal of Food Science, V35, P612, DOI 10.1111/j.1365-2621.1970.tb04824.x

[6]

SHANBHAG S, 1970, THESIS U ILLINOIS

[7] QUANTITATIVE DETERMINATION OF BOUND WATER BY NMR [J].

TOLEDO, R ;

STEINBERG, MP ;

NELSON, AI .

[8]

UDANI KH, 1968, FOOD TECHNOL-CHICAGO, V22, P1561

[9]

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[10]

1966, INS1469 VAR ASS B