Phase state of starch gels at different water contents
- 27 January 1995
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 26 (1) , 43-46
- https://doi.org/10.1016/0144-8617(95)98833-3
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The glass transition of amylopectin measured by DSC, DMTA and NMRCarbohydrate Polymers, 1992
- Structure formation in systems containing amylose, amylopectin, and their mixturesCarbohydrate Polymers, 1992
- A differential scanning calorimetry study of glass and melting transitions in starch suspensions and gelsCarbohydrate Research, 1991
- Incompatibility of amylose and amylopectin in aqueous solutionCarbohydrate Research, 1987