DETERMINATION OF GELATINIZATION PROPERTY OF HIGHLY CONCENTRATED STARCH SUSPENSION BY BRABENDER PLASTOGRAPH .1. EXAMINATION OF TEST CONDITION

被引：7

作者：

GOTO, F

YOKOO, Y

机构：

[1] Food Research Institute, Nagoya, Nishi-ku

来源：

STARKE | 1969年 / 21卷 / 05期

关键词：

D O I：

10.1002/star.19690210506

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：128 / &

共 7 条

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Caesar, GV .

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Caesar, GV ;

Moore, EE .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1935, 27 :1447-1451

[3]

Kainuma K., 1968, Journal of the Technological Society of Starch, V16, P51

[4]

Morgan W. L., 1940, IND ENG CHEM ANALYTI, V12, P313, DOI [DOI 10.1021/AC50146A001, 10.1021/ac50146a001]

[5]

RADLEY JA, 1954, STARCH ITS DERIVATIV, P104

[6]

SEIDEMANN J, 1963, STARKE, V15, P291

[7]

SELLING HJ, 1947, CHEM WEEKBL, V43, P602