Starch gelatinization measured by pulsed nuclear magnetic resonance

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Department of Food Technology, Universidade Federal do Ceará, Fortaleza, CE, CEP: 60021-970, Brazil ^{[1
]}

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]}

不详 ^{[3
]}

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CEREAL CHEM. | / 3卷 / 297-301期

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摘要：

Starch

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[1] Starch gelatinization measured by pulsed nuclear magnetic resonance
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[2] NUCLEAR-MAGNETIC-RESONANCE STUDIES OF STARCH STRUCTURE, HYDRATION, GELATINIZATION AND RETROGRADATION
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[3] STARCH GELATINIZATION AS DETECTED BY PROTON MAGNETIC RESONANCE
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