A DIFFERENTIAL SCANNING CALORIMETRY STUDY ON THE EFFECT OF ANNEALING ON GELATINIZATION BEHAVIOR OF CORN STARCH

被引：286

作者：

KRUEGER, BR ^{[1
]}

KNUTSON, CA ^{[1
]}

INGLETT, GE ^{[1
]}

WALKER, CE ^{[1
]}

机构：

[1] UNIV NEBRASKA, DEPT FOOD SCI & TECHNOL, LINCOLN, NE 68583 USA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06709.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：715 / 718

页数：4

共 14 条

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