The generalized heat capacity/amylose content function for barley and maize starches
1999
Kalistratova, E.N. | Persikov, A.V. | Danilenko, A.N. | Protserov, V.A. | Yuryev, V.P.
The heat capacity values of 1 % aqueous dispersions of barley and maize starches with different amylose content (1-35 %), were determined. lt was shown that a rise in amylose content leads to an increase of heat capacity values. The heat capacity values were calculated per 1% change of amylose content in barley and maize starches. The generalized function describing changes of heat capacity values versus amylose content for barley and maize starches has been established.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل ZB MED Nutrition. Environment. Agriculture