Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules
- 1 September 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (5) , 1140-1143
- https://doi.org/10.1111/j.1365-2621.1992.tb11283.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODSJournal of Food Science, 1979
- Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch GranulesStarch ‐ Stärke, 1973
- Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other AdditivesStarch ‐ Stärke, 1970
- Effect of a Lyotropic Ion Series on the Pasting Characteristics of Wheat and Corn StarchesStarch ‐ Stärke, 1966