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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]}

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]}

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CEREAL CHEM. | / 3卷 / 297-301期

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摘要：

Starch

引用

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[22] GELATINIZATION OF WHEAT-STARCH IN THE PRESENCE OF SUCROSE AND SODIUM-CHLORIDE - CORRELATION BETWEEN GELATINIZATION TEMPERATURE AND WATER MOBILITY AS DETERMINED BY O-17 NUCLEAR-MAGNETIC-RESONANCE
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