Buffalo Gourd Root Starch. Part IV. Properties of Hydroxypropyl Derivatives
- 1 January 1986
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 38 (5), 156-159
- https://doi.org/10.1002/star.19860380503
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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- Retrogradation of Some Starch MixturesStarch ‐ Stärke, 1983
- The Influence of Molar Substitution on the Water Binding Capacity of Hydroxypropyl Maize StarchesStarch ‐ Stärke, 1983
- Buffalo Gourd Root Starch. Part I. Properties and StructureStarch ‐ Stärke, 1983
- Phase transitions of the starch–water systemBiopolymers, 1979
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- Modified starches for the food industryJournal of Agricultural and Food Chemistry, 1970
- Spectrophotometric determination of the hydroxypropyl group in starch ethersAnalytical Chemistry, 1969
- Kinetic study of the retrogradation of gelatinised starchJournal of the Science of Food and Agriculture, 1968