Calorimetric study of the native and postdenatured structures in starches with different degree of hydration

Journal of Thermal Analysis and Calorimetry

Volumn 92, Issue 3, 2008, Pages 677-682

  Belopolskaya, T V ^a   Tsereteli, G I ^a   Grunina, N A ^a   Smirnova, O I ^a  

^a ST PETERSBURG STATE UNIVERSITY   (Russian Federation)

Author keywords

Ability to perfection; Annealing; DSC; Recrystallized and native structures; Starches

Indexed keywords

ANNEALING; COLLOIDS; GELATION; HYDRATION; KETONES; RECRYSTALLIZATION (METALLURGY); STEEL ANALYSIS; THERMAL SPRAYING;

(E ,3E) PROCESS; BUSINESS MEDIA; CRYSTAL PERFECTION; DEGREE OF HYDRATION; DEGREES OF HYDRATION; DSC STUDIES; MELTING PROCESSES; NATIVE STRUCTURES; PARTIAL MELTING; RE CRYSTALLIZATION; SPRINGER (CO); STARCH STRUCTURES;

STARCH;

EID: 46449092094     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-008-9013-3     Document Type: Article

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