EFFECTS OF SUCROSE ON THE RHEOLOGICAL BEHAVIOR OF WHEAT-STARCH PASTES

被引：33

作者：

CHEER, RL

LELIEVRE, J

机构：

来源：

JOURNAL OF APPLIED POLYMER SCIENCE | 1983年 / 28卷 / 06期

关键词：

D O I：

10.1002/app.1983.070280602

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

引用

页码：1829 / 1836

页数：8

共 14 条

[1]

BEAN MM, 1978, CEREAL CHEM, V55, P936

[2] EFFECT OF SUGARS ON VISCOSITY OF PECTIN SOLUTIONS .I. COMPARISON OF CORN SIRUP WITH SUCROSE SOLUTIONS [J].

CHEN, TS ;

JOSLYN, MA .

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1967, 23 (03) :399-&

[3]

DAPPOLONIA BL, 1972, CEREAL CHEM, V49, P532

[4] VISCOSITY OF DILUTE-SOLUTIONS OF GUAR GUM AND LOCUST BEAN GUM WITH AND WITHOUT ADDED SUGARS [J].

ELFAK, AM ;

PASS, G ;

PHILLIPS, GO ;

MORLEY, RG .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (10) :895-899

[5] RHEOLOGY OF GELATINIZED STARCH SUSPENSIONS [J].

EVANS, ID ;

HAISMAN, DR .

JOURNAL OF TEXTURE STUDIES, 1980, 10 (04) :347-370

[6]

HESTER EE, 1956, CEREAL CHEM, V33, P91

[7]

HILL RD, 1973, STARKE, V25, P367, DOI 10.1002/star.19730251104

[8] STARCH GELATINIZATION [J].

LELIEVRE, J .

JOURNAL OF APPLIED POLYMER SCIENCE, 1974, 18 (01) :293-296

[9]

LELIEVRE J, 1976, POLYMER, V17, P853

[10] LIPIDS OF VARIOUS SIZES OF WHEAT-STARCH GRANULES [J].

MEREDITH, P ;

DENGATE, HN ;

MORRISON, WR .

STARKE, 1978, 30 (04) :119-125

← 1 2 →