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THE INFLUENCE OF MOLAR SUBSTITUTION ON THE GELATINIZATION OF HYDROXYPROPYL MAIZE STARCHES

被引：33
作者：
WOOTTON, M
MANATSATHIT, A
机构：
来源：
STARKE | 1984年 / 36卷 / 06期
关键词：
D O I：
10.1002/star.19840360605
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：207 / 208
页数：2
相关论文
共 5 条
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[2]   THE INFLUENCE OF MOLAR SUBSTITUTION ON THE WATER BINDING-CAPACITY OF HYDROXYPROPYL MAIZE STARCHES [J].
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MANATSATHIT, A .
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[3]   APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION .2. EFFECT OF HEATING RATE AND MOISTURE LEVEL [J].
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[4]   APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION .3. EFFECT OF SUCROSE AND SODIUM-CHLORIDE [J].
WOOTTON, M ;
BAMUNUARACHCHI, A .
STARKE, 1980, 32 (04) :126-129
[5]   APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION .1. COMMERCIAL NATIVE AND MODIFIED STARCHES [J].
WOOTTON, M ;
BAMUNUARACHCHI, A .
STARKE, 1979, 31 (06) :201-204
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