Thermal Properties of Sorghum Starch
- 1 January 1988
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 40 (10) , 375-378
- https://doi.org/10.1002/star.19880401003
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Gelatinization Energy and Temperature of Sorghum and Corn StarchesTransactions of the ASAE, 1984
- Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric StudyStarch ‐ Stärke, 1980
- DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODSJournal of Food Science, 1979
- Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning CalorimetryStarch ‐ Stärke, 1971
- Gelatinization of Starches From Corn (Zea mays L.) and Sorghum (Sorghum bicolor (L.) Moench): Effects of Genetic and Environmental Factors1Crop Science, 1968