Effects of Organic Molecules on the Gelatinization Temperature of Starch
- 1 January 1984
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 36 (1) , 18-23
- https://doi.org/10.1002/star.19840360105
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Explanations for Phenomena Arising from Starch‐Electrolytes InteractionsStarch ‐ Stärke, 1983
- Behaviour of Cassava Starch in Various SolventsStarch ‐ Stärke, 1982
- Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in WaterStarch ‐ Stärke, 1982
- Use of the Brabender Amylograph to Determine the Gelatinization Temperature of Corn StarchStarch ‐ Stärke, 1980
- Substantial Rise of Gelatinization Temperature of Starch by Adding HydroxideStarch ‐ Stärke, 1979
- Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other AdditivesStarch ‐ Stärke, 1970