学术探索
学术期刊
新闻热点
数据分析
智能评审

EFFECT ON GELATINIZATION TEMPERATURE OF WHEAT STARCH GRANULES OF PROLONGED TREATMENT WITH WATER AT 50DEGREES C

被引：121
作者：
GOUGH, BM
机构：
来源：
STARKE | 1971年 / 23卷 / 06期
关键词：
D O I：
10.1002/star.19710230608
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：210 / &
相关论文
共 7 条
[1]  
Adkins G.K., 1966, STARKE, V18, P213, DOI [10.1002/star.19660180703, DOI 10.1002/STAR.19660180703]
[2]   SCANNING ELECTRON MICROSCOPY OF WHEAT STARCH .4. DIGESTION OF LARGE GRANULES BY GLUCOAMYLASE OF FUNGAL (ASPERGILLUS-NIGER) ORIGIN [J].
EVERS, AD ;
GOUGH, BM ;
PYBUS, JN .
STARKE, 1971, 23 (01) :16-&
[3]  
KEMPF W, 1955, STAERKE, V7, P161
[4]  
MACMASTERS MM, 1964, METHODS CARBOHYDRATE, V4, P233
[5]   THERMAL PROPERTIES OF STARCH/WATER SYSTEM .1. MEASUREMENT OF HEAT OF GELATINISATION BY DIFFERENTIAL SCANNING CALORIMETRY [J].
STEVENS, DJ ;
ELTON, GA .
STARKE, 1971, 23 (01) :8-&
[6]  
STEWART BA, 1966, MILLING, V146, P491
[7]  
Watson S. A., 1964, METHODS CARBOHYDRATE, VIV, P240
1