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EFFECT OF WATER-CONTENT ON THE GELATINIZATION OF WHEAT-STARCH
被引:189
作者
:
ELIASSON, AC
论文数:
0
引用数:
0
h-index:
0
ELIASSON, AC
机构
:
来源
:
STARKE
|
1980年
/ 32卷
/ 08期
关键词
:
D O I
:
10.1002/star.19800320806
中图分类号
:
TS2 [食品工业];
学科分类号
:
0832 ;
摘要
:
引用
收藏
页码:270 / 272
页数:3
相关论文
共 6 条
[1]
PHASE-TRANSITIONS OF THE STARCH-WATER SYSTEM
DONOVAN, JW
论文数:
0
引用数:
0
h-index:
0
机构:
Western Regional Research Center, Agricultural Research Service, Usda, Berkeley, California
DONOVAN, JW
[J].
BIOPOLYMERS,
1979,
18
(02)
: 263
-
275
[2]
PROTECTIVE EFFECT OF SODIUM DODECYLSULFATE ON THERMAL PRECIPITATION OF CONALBUMIN - STUDY ON THERMAL AGGREGATION AND DENATURATION
HEGG, PO
论文数:
0
引用数:
0
h-index:
0
HEGG, PO
MARTENS, H
论文数:
0
引用数:
0
h-index:
0
MARTENS, H
LOFQVIST, B
论文数:
0
引用数:
0
h-index:
0
LOFQVIST, B
[J].
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1978,
29
(03)
: 245
-
260
[3]
LIPIDS OF VARIOUS SIZES OF WHEAT-STARCH GRANULES
MEREDITH, P
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
MEREDITH, P
DENGATE, HN
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
DENGATE, HN
MORRISON, WR
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
MORRISON, WR
[J].
STARKE,
1978,
30
(04):
: 119
-
125
[4]
Pomeranz Y., 1971, WHEAT CHEM TECHNOLOG
[5]
APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION .2. EFFECT OF HEATING RATE AND MOISTURE LEVEL
WOOTTON, M
论文数:
0
引用数:
0
h-index:
0
机构:
University of New South Wales, School of Food Technology, Kensington, New South Wales, 2033
WOOTTON, M
BAMUNUARACHCHI, A
论文数:
0
引用数:
0
h-index:
0
机构:
University of New South Wales, School of Food Technology, Kensington, New South Wales, 2033
BAMUNUARACHCHI, A
[J].
STARKE,
1979,
31
(08):
: 262
-
264
[6]
1975, AACC APPROVED METHOD
←
1
→
共 6 条
[1]
PHASE-TRANSITIONS OF THE STARCH-WATER SYSTEM
DONOVAN, JW
论文数:
0
引用数:
0
h-index:
0
机构:
Western Regional Research Center, Agricultural Research Service, Usda, Berkeley, California
DONOVAN, JW
[J].
BIOPOLYMERS,
1979,
18
(02)
: 263
-
275
[2]
PROTECTIVE EFFECT OF SODIUM DODECYLSULFATE ON THERMAL PRECIPITATION OF CONALBUMIN - STUDY ON THERMAL AGGREGATION AND DENATURATION
HEGG, PO
论文数:
0
引用数:
0
h-index:
0
HEGG, PO
MARTENS, H
论文数:
0
引用数:
0
h-index:
0
MARTENS, H
LOFQVIST, B
论文数:
0
引用数:
0
h-index:
0
LOFQVIST, B
[J].
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1978,
29
(03)
: 245
-
260
[3]
LIPIDS OF VARIOUS SIZES OF WHEAT-STARCH GRANULES
MEREDITH, P
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
MEREDITH, P
DENGATE, HN
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
DENGATE, HN
MORRISON, WR
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND
MORRISON, WR
[J].
STARKE,
1978,
30
(04):
: 119
-
125
[4]
Pomeranz Y., 1971, WHEAT CHEM TECHNOLOG
[5]
APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION .2. EFFECT OF HEATING RATE AND MOISTURE LEVEL
WOOTTON, M
论文数:
0
引用数:
0
h-index:
0
机构:
University of New South Wales, School of Food Technology, Kensington, New South Wales, 2033
WOOTTON, M
BAMUNUARACHCHI, A
论文数:
0
引用数:
0
h-index:
0
机构:
University of New South Wales, School of Food Technology, Kensington, New South Wales, 2033
BAMUNUARACHCHI, A
[J].
STARKE,
1979,
31
(08):
: 262
-
264
[6]
1975, AACC APPROVED METHOD
←
1
→