Starch Gelatinization in the Presence of Emulsifiers. A Morphological Study of Wheat Starch
- 1 January 1985
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 37 (12), 411-415
- https://doi.org/10.1002/star.19850371205
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- A Study of the Amylose‐Monoglyceride Complex by Raman SpectroscopyStarch ‐ Stärke, 1979
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971
- Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty AcidJournal of Food Science, 1964