APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION. II: EFFECT OF HEATING RATE AND MOISTURE LEVEL
- Author
- WOOTTON M; BAMUNUARACHCHI A
UNIV. NEW SOUTH WALES, SCH. FOOD TECHNOL.,KENSINGTON N.S.W. 2033,AUS - Source
- STARCH; DEU; DA. 1979; VOL. 31; NO 8; PP. 262-264; ABS. GER; BIBL. 8 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- AMIDON GELATINISATION CALORIMETRIE DIFFERENTIELLE CHAUFFAGE INFLUENCE HUMIDITE ENTHALPIE POLYMERES CHIMIE MACROMOLECULAIRE
- Keyword (en)
- STARCH GELATINIZATION DIFFERENTIAL CALORIMETRY HEATING INFLUENCE HUMIDITY ENTHALPY POLYMERS MACROMOLECULAR CHEMISTRY
- Keyword (es)
- POLIMEROS QUIMICA MACROMOLECULAR
- Classification
- Pascal
- 001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers
- Discipline
- Physical chemistry of polymers
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8060128370
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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