The effect of chain length and solvent interactions on the dissolution of the B-type crystalline polymorph of amylose in water

Carbohydrate Research

Volumn 298, Issue 4, 1997, Pages 327-333

  Moates, Graham K ^a   Noel, Timothy R ^a   Parker, Roger ^a   Ring, Stephen G ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Amylose; Crystal melting; Heats of mixing; Maltooligosaccharides; Starch; Water sorption

Indexed keywords

AMYLOSE;

ARTICLE; CALORIMETRY; CRYSTAL; DISSOLUTION; PRIORITY JOURNAL; TEMPERATURE; THEORY;

EID: 0031566320     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0008-6215(96)00316-3     Document Type: Article

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