Water Sorption for Amorphous Starch and Structural Relaxation by Ball Milling

Japan Journal of Food Engineering

Volumn 2, Issue 3, 2001, Pages 121-126

  Matsui, Yuko ^a   Kim, Yu Jin ^a   Suzuki, Toru ^a   Takai, Rikuo ^a   Pradistsuwanna, Chidphong ^b  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^b CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

amorphous; ball mill; enthalpy relaxation; starch; water sorption

Indexed keywords

EID: 0037979759     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe2000.2.121     Document Type: Article

References (16)

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