THERMAL-EQUILIBRIUM STATE OF STARCH WATER MIXTURE STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

被引：44

作者：

NAKAZAWA, F

NOGUCHI, S

TAKAHASHI, J

TAKADA, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 11期

关键词：

D O I：

10.1080/00021369.1984.10866575

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2647 / 2653

页数：7

共 11 条

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[8] STUDY OF STARCH GELATINIZATION .3. DIFFERENTIAL THERMAL-ANALYSIS OF POTATO STARCH GELATINIZATION [J].

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[10] THERMAL PROPERTIES OF STARCH/WATER SYSTEM .1. MEASUREMENT OF HEAT OF GELATINISATION BY DIFFERENTIAL SCANNING CALORIMETRY [J].

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