Influence of fiber on the phase transformations in the starch - Water system

Biomacromolecules

Volumn 4, Issue 4, 2003, Pages 937-943

  Randzio, Stanisław L ^a   Flis Kabulska, Iwona ^a,b   Grolier, Jean Pierre E ^b  

^a INSTITUTE OF PHYSICAL CHEMISTRY   (Poland)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DEHYDRATION; DIFFERENTIAL SCANNING CALORIMETRY; PHASE TRANSITIONS; STARCH; THERMAL EFFECTS; WATER;

DEHYDRATED FIBERS;

MOLECULAR BIOLOGY;

AMYLOPECTIN; STARCH; WATER;

ARTICLE; ATMOSPHERIC PRESSURE; CALORIMETRY; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; CONTROLLED STUDY; CRYSTAL STRUCTURE; CRYSTALLIZATION; DEHYDRATION; FIBER; GELATINIZATION; HEATING; HIGH TEMPERATURE; HYDROGEN BOND; MELTING POINT; PHASE TRANSITION; PRIORITY JOURNAL; REPRODUCIBILITY; SENSITIVITY ANALYSIS; SUSPENSION; WATER CONTENT; WHEAT;

BIOPOLYMERS; CALORIMETRY, DIFFERENTIAL SCANNING; PHASE TRANSITION; SOYBEANS; STARCH; TEMPERATURE; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 0042197190     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm0340016     Document Type: Article

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