Effect of poly(ethylene glycol) 4000 and poly(ethylene glycol) 4000 distearate additives on the thermal decomposition of tapioca starch
- 1 June 1989
- journal article
- Published by Elsevier in Thermochimica Acta
- Vol. 146, 201-213
- https://doi.org/10.1016/0040-6031(89)87089-3
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Thermal characterization of starch-g-acrylonitrile copolymersThermochimica Acta, 1987
- Kinetic Parameters from Thermogravimetric DataNature, 1964
- The Thermal Degradation of Starch Part III. The Formation of Decomposition Products from Starch and Related Materials at Temperatures between 175°C and 400°CStarch ‐ Stärke, 1963
- Aspects of the Thermal Degradation of StarchStarch ‐ Stärke, 1963
- The Thermal Degradation of Starch. Part II. The Identification by Gas Chromatography of the Minor Volatile Products produced at 300°CStarch ‐ Stärke, 1963
- The Composition of PyrodextrinsJournal of the American Chemical Society, 1958
- Chemistry of DextrinizationStarch ‐ Stärke, 1953
- Joint Meeting of the Association with A.S.E.E.The American Mathematical Monthly, 1949
- Dextrinization of Potato Starch with Gaseous Hydrogen ChlorideIndustrial & Engineering Chemistry, 1944
- Structure of PyrodextrinsIndustrial & Engineering Chemistry, 1944