GELATINIZATION AND RETROGRADATION OF RICE STARCH STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

被引：39

作者：

NAKAZAWA, F

NOGUCHI, S

TAKAHASHI, J

TAKADA, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 01期

关键词：

D O I：

10.1080/00021369.1984.10866115

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：201 / 203

页数：3

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[4] CALORIMETRIC DETERMINATION OF THE AMYLOSE CONTENT OF STARCHES BASED ON FORMATION AND MELTING OF THE AMYLOSE-LYSOLECITHIN COMPLEX [J].

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DONOVAN, JW .

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[9]

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[10]

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