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.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture