EFFECT OF WATER AS A DILUENT ON THE GLASS-TRANSITION BEHAVIOR OF MALTO-OLIGOSACCHARIDES, AMYLOSE AND AMYLOPECTIN

被引：218

作者：

ORFORD, PD ^{[1
]}

PARKER, R ^{[1
]}

RING, SG ^{[1
]}

SMITH, AC ^{[1
]}

机构：

[1] INST FOOD RES,NORWICH LAB,COLNEY LANE,NORWICH NR4 7UA,ENGLAND

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1989年 / 11卷 / 02期

关键词：

D O I：

10.1016/0141-8130(89)90048-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：91 / 96

页数：6

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