PULSED NMR-STUDY OF SOME ASPECTS OF STARCH GELATINIZATION

被引：36

作者：

LELIEVRE, J

MITCHELL, J

机构：

[1] QUEENS UNIV,AGR & FOOD CHEM DEPT,NEWFORGE LANE,BELFAST BT9 5PX,NORTH IRELAND

[2] NOTTINGHAM UNIV,SCH AGR,FOOD SCI LAB,SUTTON BONINGTON,LEICESTERSHIRE,ENGLAND

来源：

STARKE | 1975年 / 27卷 / 04期

关键词：

D O I：

10.1002/star.19750270404

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：113 / 115

页数：3

共 19 条

[1]

ABRAHAM A, 1961, PRINCIPLES NUCLEAR M

[2]

Adkins G.K., 1966, STARKE, V18, P213, DOI [10.1002/star.19660180703, DOI 10.1002/STAR.19660180703]

[3] WIDE-LINE NMR OF WATER IN STARCH GELS AT 295 K [J].

BASLER, W ;

LECHERT, H .

STARKE, 1973, 25 (09) :289-324

CARR, HY ;

PURCELL, EM .

PHYSICAL REVIEW, 1954, 94 (03) :630-638

CHILD, TF ;

PRYCE, NG .

[6]

COLLISON A, 1960, NATURE, V166, P548

[7]

Collison R, 1968, STARCH ITS DERIVATIV

[8]

COLLISON R, 1961, STARKE, V13, P164

[9]

GEDDES R, 1969, STARKE, V21, P148

[10]

JASKA E, 1971, CEREAL CHEM, V48, P437