Phase Transitions of Wheat Starch‐Water Systems Containing Polydextrose
- 30 June 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4) , 1095-1097
- https://doi.org/10.1111/j.1365-2621.1986.tb11249.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Gelatinization of Low Water Content Wheat Starch — Water Mixtures. A Combined Study by Differential Scanning Calorimetry and Light MicroscopyStarch ‐ Stärke, 1983
- POLYDEXTROSE - A NEW FOOD INGREDIENT : TECHNICAL ASPECTSPublished by Elsevier ,1982
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- Phase transitions of the starch–water systemBiopolymers, 1979
- BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTESa,bJournal of Food Science, 1959