A naive model of starch gelatinization kinetics
- 31 December 1995
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 24 (1) , 25-33
- https://doi.org/10.1016/0260-8774(94)p1605-w
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- A differential scanning calorimetry study of melting transitions in aqueous suspensions containing blends of wheat and rice starchCarbohydrate Polymers, 1992
- Starch Gelatinization in Chemically Leavened Bread BakingJournal of Food Science, 1991
- Starch Crystal Transformations and Their Industrial ImportanceStarch ‐ Stärke, 1988
- A Study of Starch‐Lipid Interactions for Some Native and Modified Maize StarchesStarch ‐ Stärke, 1988
- Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starchJournal of Agricultural and Food Chemistry, 1986
- Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinizationC R C Critical Reviews in Food Science and Nutrition, 1984
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium ChlorideStarch ‐ Stärke, 1980
- STUDIES ON THE GELATINIZATION RATE OF RICE AND POTATO STARCHESJournal of Food Science, 1979
- A study of the baking process by differential scanning calorimetryJournal of the Science of Food and Agriculture, 1977