OBSERVATIONS ON THE STRUCTURE OF THE STARCH GRANULE
- 1 January 1979
- book chapter
- Published by Elsevier
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The role and function of chlorine in the preparation of high‐ratio cake flourC R C Critical Reviews in Food Science and Nutrition, 1978
- The Rǒle of Starch in Baked Goods. Part 1. The Structure of Wafer Biscuit Sheets and its Relation to CompositionStarch ‐ Stärke, 1976
- Fine Structure of Starch and its Relationship to the Organization of Starch GranulesJournal of the Japanese Society of Starch Science, 1972
- The Characterization of Starch and Its Components. Part 3. The Technique of Semi‐Micro, Differential, Potentiometric, Iodine Titration, and the Factors Affecting ItStarch ‐ Stärke, 1971
- The amorphous part of starch in fresh bread, and in fresh pastes and solutions of starch: (preliminary publication)Recueil des Travaux Chimiques des Pays-Bas, 1937