PHYSICOCHEMICAL ASPECTS OF STARCH GELATINIZATION
- 1 January 1979
- book chapter
- Published by Elsevier
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
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- The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the GranuleStarch ‐ Stärke, 1977
- Theory of gelatinization in a starch-water-solute systemPolymer, 1976
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- Dextrine (british gum) formed by heating dry starchRecueil des Travaux Chimiques des Pays-Bas, 1934