Lipids and Rheological Properties of Starch Part I: The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch
- 1 January 1990
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 42 (7) , 268-270
- https://doi.org/10.1002/star.19900420706
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- An Investigation of Starch/Surfactant Interactions Using Viscosimetry and Differential Scanning CalorimetryStarch ‐ Stärke, 1986
- The involvement of the proteinase of Streptococcus faecium ATCC 9790 in the stimulation of its autolysin activity by dodecylglycerol.Journal of Biological Chemistry, 1984
- Dodecylglycerol. A new type of antibacterial agent which stimulates autolysin activity in Streptococcus faecium ATCC 9790.Journal of Biological Chemistry, 1984
- Interaction of Monoglycerides with StarchesStarch ‐ Stärke, 1974
- Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various StarchesStarch ‐ Stärke, 1973
- Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular StarchesStarch ‐ Stärke, 1962