DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5), 1366-1368
- https://doi.org/10.1111/j.1365-2621.1979.tb06440.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- A Brief Overview of Proteomics at the 50th ASMS ConferenceOMICS: A Journal of Integrative Biology, 2002
- Some observations on the mechanism of starch gelationInternational Journal of Food Science & Technology, 1971
- Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning CalorimetryStarch ‐ Stärke, 1971