INTERACTIONS BETWEEN STARCH AND ELECTROLYTES

被引：86

作者：

OOSTEN, BJ

机构：

[1] Suiker Unie, Breda, 4800 MG

来源：

STARCH-STARKE | 1990年 / 42卷 / 09期

关键词：

D O I：

10.1002/star.19900420902

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The view that starch exhibits ionic features is applied to the process used to make ungelatinized starch derivatives. This leads to some simple experiments, which reveal the validity of that theory. The statement that the anions are the actual gelatinizing agents is substantiated by experimental evidence. Copyright © 1990 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：327 / 330

页数：4