STARCH GELATINIZATION IN THE PRESENCE OF EMULSIFIERS - A MORPHOLOGICAL-STUDY OF WHEAT-STARCH

被引：108

作者：

ELIASSON, AC

机构：

来源：

STARKE | 1985年 / 37卷 / 12期

关键词：

D O I：

10.1002/star.19850371205

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：411 / 415

页数：5

共 18 条

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[5] ON THE POSSIBILITY OF MODIFYING THE GELATINIZATION PROPERTIES OF STARCH BY LIPID SURFACE COATING [J].

ELIASSON, AC ;

LARSSON, K ;

MIEZIS, Y .

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[6] EFFECT OF WATER-CONTENT ON THE GELATINIZATION OF WHEAT-STARCH [J].

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[10] AMYLOSE COMPLEXING EFFECT OF FOOD GRADE EMULSIFIERS [J].

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