Thermal analysis of food carbohydrates by determination of starch gelatinization phenomena

Fresenius' Journal of Analytical Chemistry

Volumn 357, Issue 1, 1997, Pages 97-100

  Acquistucci, Rita ^a   Bucci, Remo ^b   Magrì, Andrea D ^b   Magrì, Antonio L ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002247246     PISSN: 09370633     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002160050119     Document Type: Article

References (13)

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5. Liu H, Lelievre J, Ayoung-Cheew (1991) Carbohydr Res 210:79
6. Biliaderis CG (1990) In: Harwalkar VR, Ma C-Y (eds) Thermal analysis of food. London
7. Lougton J, Le Grys GA (1981) Starch/Stärke 33:410
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12. AOAC (1985) Official methods of analysis, 14th edn. The Association, Washington, DC
13. D'Egidio MG, Mariani BM, Nardi S, Novaro P, Cubadda R (1990) Cereal Chem 67:275