DTA Study of New and Aged Potato Granules
- 1 July 1977
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (3) , 219-220
- https://doi.org/10.1016/s0315-5463(77)73506-0
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Effects of Surfactants and Freezing and Thawing on Starch and Pectic Substances in the Production of Dehydrated Mashed PotatoesCanadian Institute of Food Science and Technology Journal, 1974
- STARCH AND PECTIC SUBSTANCES AS AFFECTED BY A FREEZE‐THAW POTATO GRANULE PROCESSJournal of Food Science, 1974
- Differential Thermal Analysis of Organic CompoundsTransactions of the Kansas Academy of Science, 1957
- Characterization of Starch and Related Polysaccharides by Differential Thermal AnalysisAnalytical Chemistry, 1956
- Characterization of Organic Substances by Differential Thermal Analysis: General Experimental TechniqueAnalytical Chemistry, 1955