A Model for Quantitating Energy and Degree of Starch Gelatinization Based on Water, Sugar and Salt Contents
- 1 March 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (2) , 543-546
- https://doi.org/10.1111/j.1365-2621.1990.tb06805.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Phase transitions of the starch–water systemBiopolymers, 1979
- Interpretation of Sorption Data in Relation to the State of Constituent WaterPublished by Elsevier ,1975
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- Starch gelation as a function of water contentInternational Journal of Food Science & Technology, 1974