AGRIS - International System for Agricultural Science and Technology

The influence of heating rate and annealing on the melting thermodynamic parameters of some cereal starches in excess water

1999

Andreev, N.R. | Kalistratova, E.N. | Wasserman, L.A. | Yuryev, V.P.


Bibliographic information
Starch - Staerke (Germany)
Volume 51 Issue 11 ISSN 0038-9056
Pagination
pp. 422-429
Other Subjects
Lipidos; Getreideverarbeitung; Waerme; Behandlung; Medicion; Staerke; Ble; Cristalizacion; Staerketechnologie; Tempern; Dsc; Kristallisation; Maiz; Molekuel; Almidon
Language
English
Note
Summary (En)
Translated Title
(Einfluss von Aufheizgeschwindigkeit und Tempern auf die thermodynamischen Schmelzparameter von einigen Getreidestaerken in Ueberschuss von Wasser)
Type
Summary

2002-08-15
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