DSC enthalpic transitions during starch gelatinisation in excess water, dilute sodium chloride and dilute sucrose solutions-Reference-Cited by-同舟云学术

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DSC enthalpic transitions during starch gelatinisation in excess water, dilute sodium chloride and dilute sucrose solutions

Published:2009-09 Issue:12 Volume:89 Page:2156-2164
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ratnayake Wajira S,Otani Chika,Jackson David S

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

1. Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study;Jenkins;Carbohydr Res,1998

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