Thermodynamic parameters of the junction zones in thermoreversible maltodextrin gels
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 12 (3) , 245-253
- https://doi.org/10.1016/0144-8617(90)90066-2
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helicesCarbohydrate Research, 1987
- MICROVISCOSITY OF WATER-CONTAINING HETEROGENEOUS SYSTEMS - AN ELECTRON-SPIN-RESONANCE SPIN PROBE STUDY1985
- The roles of amylose and amylopectin in the gelation and retrogradation of starchCarbohydrate Research, 1985