POSSIBILITIES AND LIMITS OF PULSED NMR-SPECTROSCOPY FOR INVESTIGATION OF PROBLEMS OF STARCH-RESEARCH AND STARCH TECHNOLOGY

被引：6

作者：

LECHERT, H ^{[1
]}

机构：

[1] UNIV HAMBURG,INST PHYS CHEM,D-2000 HAMBURG 24,FED REP GER

来源：

STARKE | 1976年 / 28卷 / 11期

关键词：

D O I：

10.1002/star.19760281102

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：369 / 373

页数：5

共 23 条

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[6] EXAMINATION OF SWELLING MECHANISM OF STARCH BY PULSED NMR-METHOD [J].

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[8] NUCLEAR-RESONANCE INVESTIGATIONS REGARDING INFLUENCE OF PREPARATION ON WATER BINDING-CAPACITY OF POTATO STARCH [J].

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