Effect of Food Ingredients on the Viscosity of Phosphate Monoesters of Corn Starch
- 1 January 1986
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 38 (4) , 124-128
- https://doi.org/10.1002/star.19860380406
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium ChlorideStarch ‐ Stärke, 1980
- The Effects of Salts on the Gelatinization of Wheat StarchStarch ‐ Stärke, 1960
- WHEAT STARCH PASTES AND GELS CONTAINING CITRIC ACID AND SUCROSEJournal of Food Science, 1957
- Effect of electrolytes on the viscosity of potato starch pastesJournal of Colloid Science, 1952