Steeping of Starch at Various Temperatures‐Effects on Functional Properties
- 1 January 1980
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 32 (6) , 181-186
- https://doi.org/10.1002/star.19800320602
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Steeping of Wheat at Various Temperatures – Effects on Physicochemical Characteristics of the StarchStarch ‐ Stärke, 1978
- Effect of Various Drying Procedures on the Crystallinity of Starch Isolated from Wheat GrainsStarch ‐ Stärke, 1978
- High-ratio yellow cake. The starch cake as a model system for response to chlorineJournal of the Science of Food and Agriculture, 1975
- Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°CStarch ‐ Stärke, 1971
- The Isolation of Cereal Starches in the LaboratoryStarch ‐ Stärke, 1966
- Microscopic Examination of Modified StarchesAnalytical Chemistry, 1956