Annealing properties of potato starches with different degrees of phosphorylation

Carbohydrate Polymers

Volumn 31, Issue 4, 1996, Pages 263-267

  Muhrbeck, Per ^a   Svensson, Erik ^b  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

ANNEALING; COMPOSITION EFFECTS; CRYSTAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; ESTERS; GELATION; MOLECULAR STRUCTURE; PHOSPHATES; THERMAL EFFECTS;

AMYLOPECTIN HELICES; PHOSPHATE ESTERS; PHOSPHORYLATION; POTATO STARCHES;

STARCH;

SOLANUM TUBEROSUM;

EID: 0030373098     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(96)00030-6     Document Type: Article

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