A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch

E-ISSN： 1750-3841|52|3|715-718

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.52, Iss.3, 1987-05, pp. : 715-718

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch Granules

STARCH / STAERKE, Vol. 25, Iss. 4, 1973-01 ,pp. : 123-130

John Wiley & Sons Inc

Access to resources Recommend Favorite

Gelatinization and rheological properties of starch

STARCH / STAERKE, Vol. 67, Iss. 3-4, 2015-03 ,pp. : 213-224

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film

STARCH / STAERKE, Vol. 70, Iss. 1-2, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 2, 1986-10 ,pp. : 123-131

John Wiley & Sons Inc

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 21, Iss. 2, 1986-10 ,pp. : 123-131

John Wiley & Sons Inc

Access to resources Recommend Favorite