EFFECT OF VARIOUS DRYING PROCEDURES ON CRYSTALLINITY OF STARCH ISOLATED FROM WHEAT GRAINS

被引：24

作者：

AHMED, M ^{[1
]}

LELIEVRE, J ^{[1
]}

机构：

[1] MASSEY UNIV,DEPT FOOD TECHNOL,PALMERSTON NORTH,NEW ZEALAND

来源：

STARKE | 1978年 / 30卷 / 03期

关键词：

D O I：

10.1002/star.19780300303

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：78 / 79

页数：2

共 15 条

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[4] EFFECT OF STORAGE TEMPERATURE ON AGEING OF CONCENTRATED WHEAT STARCH GELS
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AXFORD, DWE
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ELTON, GAH
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[6] EFFECT ON GELATINIZATION TEMPERATURE OF WHEAT STARCH GRANULES OF PROLONGED TREATMENT WITH WATER AT 50DEGREES C
GOUGH, BM
[J]. STARKE, 1971, 23 (06): : 210 - &
[7] HULL GA, 1959, TAPPI, V42, P438
[8] KEMPF W, 1955, STAERKE, V7, P161
[9] STARCH GELATINIZATION
LELIEVRE, J
[J]. JOURNAL OF APPLIED POLYMER SCIENCE, 1974, 18 (01) : 293 - 296
[10] COMPARISON OF CRYSTALLINITY OF SPHERICAL AND LENTICULAR STARCH GRANULES ISOLATED FROM WHEAT GRAINS
LELIEVRE, J
[J]. STARKE, 1975, 27 (01): : 2 - 3