EFFECT OF METAL CATIONS ON SWELLING AND GELATINIZATION BEHAVIOR OF LARGE WHEAT STARCH GRANULES

被引：59

作者：

GOUGH, BM ^{[1
]}

PYBUS, JN ^{[1
]}

机构：

[1] FLOUR MILLING & BAKING RES ASSOC,RICKMANSWORTH WD3 5SH,HERTFORDSHIRE,ENGLAND

来源：

STARKE | 1973年 / 25卷 / 04期

关键词：

D O I：

10.1002/star.19730250405

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：123 / 130

页数：8

共 18 条

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EVERS, AD
GOUGH, BM
PYBUS, JN
[J]. STARKE, 1971, 23 (01): : 16 - &
[5] GELATINATION TEMPERATURES OF STARCH, AS INFLUENCHED BY POLYHDRIC AND MONOHYDRIC ALCOHOLS, PHENOLS, CARBOXYLIC ACIDS AND SOME OTHER ADDITIVES
GERLSMA, SY
[J]. STARKE, 1970, 22 (01): : 3 - &
[6] GORTNER RA, 1933, CEREAL CHEM, V10, P298
[7] EFFECT ON GELATINIZATION TEMPERATURE OF WHEAT STARCH GRANULES OF PROLONGED TREATMENT WITH WATER AT 50DEGREES C
GOUGH, BM
[J]. STARKE, 1971, 23 (06): : 210 - &
[8] GOUGH BM, UNPUBLISHED RESULTS
[9] Katz JR, 1938, BIOCHEM Z, V298, P320
[10] KATZ JR, 1933, BIOCHEM Z, V252, P385