THEORY OF GELATINIZATION IN A STARCH-WATER - SOLUTE SYSTEM

[1] Adkins G.K., 1966, STARKE, V18, P213, DOI [10.1002/star.19660180703, DOI 10.1002/STAR.19660180703]

[2] MOLECULAR PROPERTIES OF STARCH COMPONENTS AND THEIR RELATION TO STRUCTURE OF GRANULE [J]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1973, 210 (FEB9) : 17 - 33

[3] Banks W., 1973, In 'Molecular structure and function of food carbohydrate'., P177

[4] Banks W., 1975, STARCH ITS COMPONENT

[5] BEAN MM, 1974, CEREAL SCI TODAY, V19, P400

[6] Collison R, 1968, STARCH ITS DERIVATIV, P168

[7] EFFECT OF STORAGE TEMPERATURE ON AGEING OF CONCENTRATED WHEAT STARCH GELS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (09) : 550 - +

[8] DAPPOLONIA BL, 1972, CEREAL CHEM, V49, P532

[9] PHASE TRANSITIONS IN COLLAGEN AND GELATIN SYSTEMS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1958, 80 (18) : 4836 - 4845

[10] THERMODYNAMICS OF CRYSTALLIZATION IN HIGH POLYMERS - CELLULOSE TRINITRATE [J]. JOURNAL OF POLYMER SCIENCE, 1954, 12 (67): : 97 - 107

[1] Adkins G.K., 1966, STARKE, V18, P213, DOI [10.1002/star.19660180703, DOI 10.1002/STAR.19660180703]

[2] MOLECULAR PROPERTIES OF STARCH COMPONENTS AND THEIR RELATION TO STRUCTURE OF GRANULE [J]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1973, 210 (FEB9) : 17 - 33

[3] Banks W., 1973, In 'Molecular structure and function of food carbohydrate'., P177

[4] Banks W., 1975, STARCH ITS COMPONENT

[5] BEAN MM, 1974, CEREAL SCI TODAY, V19, P400

[6] Collison R, 1968, STARCH ITS DERIVATIV, P168

[7] EFFECT OF STORAGE TEMPERATURE ON AGEING OF CONCENTRATED WHEAT STARCH GELS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (09) : 550 - +

[8] DAPPOLONIA BL, 1972, CEREAL CHEM, V49, P532

[9] PHASE TRANSITIONS IN COLLAGEN AND GELATIN SYSTEMS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1958, 80 (18) : 4836 - 4845

[10] THERMODYNAMICS OF CRYSTALLIZATION IN HIGH POLYMERS - CELLULOSE TRINITRATE [J]. JOURNAL OF POLYMER SCIENCE, 1954, 12 (67): : 97 - 107